2 large cucumbers, peeled and thinly sliced

1–2 lemons, juiced (about 1/2 cup lemon juice)

1/4 cup fresh dill, chopped

1 tablespoon oil (olive, canola, or sunflower)

1/4 cup granulated sugar

1/2 teaspoon salt

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Peel and thinly slice the cucumbers, then place them in a large bowl. Add the chopped dill and toss.
In a small bowl, whisk together the lemon juice, oil, sugar, and salt until the sugar dissolves.
Pour the dressing over the cucumbers and stir until well coated.
Cover and refrigerate for 30 minutes to allow the flavors to meld.
Stir again before serving.

Add a splash of white vinegar for a sharper, more traditional tang.

Mix in a spoonful of sour cream for a creamy version.

Add thinly sliced onions or a pinch of pepper for extra bite.

Cucumbers release water over time—stir before serving.