Cucumber Salad

3 large cucumbers, thinly sliced
2 teaspoons salt
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil (kosher for Passover)
1 tablespoon sugar
2 tablespoons chopped fresh dill
1/2 cup thinly sliced red onion

Toss cucumber with salt in large bowl. Cover with plate that rests directly on cucumbers; weight down with 1-pound can. Let stand 1 to 2 hours. Drain in colander; rinse well.
Combine lemon juice, oil, sugar, and dill in serving bowl. Mix in onion and cucumber. Refrigerate overnight. Serve cold or at room temperature.

Source:
Food Network


And the four beasts had each of them six wings about him; and they were full of eyes within: and they rest not day and night, saying, Holy, holy, holy, LORD God Almighty, which was, and is, and is to come. Revelation 4:8 (KJV)