Cucumber and Red Onion Salad

Yields 6 Servings. Place the cucumber slices in layers in a large colander, lightly salting each layer before starting the next. Place a large plate, weighted with a heavy object, on top of the layers of cucumbers. Place the colander over a large bowl (to catch the drippings). Refrigerate. Heat the vinegar, sugar and red onions in a saucepan over low heat until the sugar dissolves (2-3 minutes). Transfer to a serving bowl. Cool. Remove the cucumbers from the refrigerator. Rinse thoroughly under cold water. Pat dry with paper towels. Add to the onion mixture. Refrigerate, covered, for at least 3 hours (overnight is better). Drain the mixture, reserving 5 tablespoons. Toss the salad with the dressing. Garnish with chopped fresh dill. Serve.