To begin, we are going to make the brine or dressing if you prefer. Add the white vinegar (you can also use apple cider if that's your preference) and hot water to a mixing bowl.

Add the sugar and kosher salt to the mixing bowl and whisk until completely dissolved. The liquid will be clear when everything is dissolved well.

Allow the brine mixture to cool for half and hour.

After the brine has cooled, peel the cucumbers. If desired, use the tines of a fork to score the sides of the cucumber. Scoring the cucumber makes a nicer presentation for me but it's completely optional.

Slice the cucumber and add the slices to the brine. I slice the cucumbers about 1/4" or less while some prefer very thin slices, such as those you'll get from using a mandolin.

Add the thinly sliced Vidalia onions to the brine with the cucumbers. Stir to combine everything together.

Add cracked black pepper and fresh dill if desired.

Cover and refrigerate one to three hours.

Use a slotted spoon to remove salad from brine mixture before serving.