Cucumber salad

Slice the English cucumber as thin as possible, unpeeled, into a bowl.

Cut half a red onion once down the middle and slice thin into quarter rounds; add.

Add a lot of fresh dill, then equal quantities of white vinegar and neutral oil, pepper, a pinch of salt and a big pinch of sugar. Stir.

Make it hours ahead, or the day before, and let it sit in the fridge; moisture comes out of the vegetables. Stir, taste and add more vinegar or anything else.

Variation, creamy: replace the oil with sour cream, as creamy as wanted; rest in the fridge a long time, then adjust with more vinegar.