INGREDIENTS
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6 medium cucumbers
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2 small Vidalia or other sweet onions, thinly sliced
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1 tablespoon sea salt
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2 teaspoons sugar
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Zest and juice of 1 lemon
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¼ cup apple-cider vinegar
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¼ cup canola oil
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1 bunch dill, picked and roughly chopped (about 1 cup)