The recipe . . .
2-3 medium cucumbers and 1 T salt
3/4 cup white vinegar (although I have used cider vinegar sometimes)
2 T sugar
1/4 t. pepper
1 medium onion, thinly sliced (optional, but I generally include)
Wash cucumbers. Pat dry and score with tines of folk (or you can peel them if the skin is tough). Cut into transparent, paper-thin slices to measure 4 cups.
Drain cucumber thoroughly and press out remaining liquid. Put cucumbers and onion in container. Stir together vinegar, sugar and pepper; pour over slices. Cover; refrigerate at least 4 hours. Drain cucumbers before serving.