¼ cup rice vinegar, Champagne vinegar, apple cider vinegar or distilled white vinegar
Several pinches of flaky salt, such as Maldon
Several grinds of black pepper
2 Tbsp snipped fresh dill, mint or chives, or a mixture
½ onion, sliced into thin half-moons
Trim the ends off the cucumber and use a fork to draw stripes down their lengths. Slice cucumbers about 1/8-inch thick and add to a large shallow bowl.
Sprinkle sugar over the cucumber and stir well. Add ice cubes over the slices and chill in the freezer for 1/2 hour.
Drain the cucumbers in a colander and pat dry with a kitchen towel. Return cucumbers to the bowl, sprinkle with vinegar, salt and pepper. Stir well to combine. Toss in the herbs and onions. Refrigerate until ready to serve.
About the (awesome) tiny icons used in the menu bars: