Very thinly slice the cucumber into rounds (a mandoline is best for this). Put them in a bowl and sprinkle with the salt and dill, then toss to distribute the salt and dill evenly. Press a piece of plastic wrap directly over the cucumbers and flatten them in the bowl (or stack another bowl on top of the first to press the cucumbers down). Put weights (cans of tomatoes, for example) on the cucumbers and refrigerate until evening.
Remove the weights and plastic and drain the cucumbers well, squeezing them to remove excess liquid. Sprinkle with the vinegar and sugar, toss well, and refrigerate until ready to serve.
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