Creamy No-Mayo Cucumber Salad - cooking recipe

Ingredients

6 large cucumbers, peeled and thinly sliced
1 tablespoon salt
1 cup apple cider vinegar
1/2 (12 fluid ounce) can evaporated milk
2 tablespoons vegetable oil
2 teaspoons salt
freshly ground black pepper to taste
1/2 sweet onion, chopped

Preparation

Place cucumbers into a large bowl with a lid, mix in 1 tablespoon salt, and cover. Refrigerate to let salt draw out excess moisture, 2 to 3 hours. Drain liquid and squeeze as much moisture as possible out of cucumbers; transfer to a large salad bowl.
Mix cider vinegar, evaporated milk, vegetable oil, 2 teaspoons salt, and black pepper in a jar, shaking it to thoroughly combine. Pour dressing over cucumbers and stir in onion. Refrigerate at least 4 hours (overnight for better flavor).