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In a large colander, toss together cucumbers, onion and 2 teaspoons of the salt.
Place the colander over a bowl to catch draining liquid and refrigerate for 1 to 2 hours.
Cucumbers will shrink considerably as salt releases their moisture.
Rinse cucumbers and onion under cold running water and let drain thoroughly, about 20 minutes, then transfer to a bowl.
Add vinegar, dill and pinch of salt and toss to combine.
Cover and refrigerate for 1 to 2 hours before serving.