Simple Cucumber Salad

• 2-3 large cucumbers (about 1 pound each or 4 pounds regular cucumbers)
• 1 1/2 teaspoons salt
• 1/4 cup white vinegar
• 1/4 cup cider vinegar
• 1/2 cup sugar
• 1 tablespoon fresh chives, chopped

Peel the cucumbers and cut them in half lengthwise. Using a small spoon or a melon baller, scoop out the seeds and watery center from each half, forming a shallow groove down the center. Using a mandolin, slice the cucumbers crosswise as thin as possible, ideally about 1/8 inch thick. Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt. Set the colander over a bowl and refrigerate for at least 1 hour and up to 2 hours. Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid, and transfer the cucumbers to a medium nonreactive bowl. In another medium nonreactive bowl, combine the white vinegar, cider vinegar, and sugar. Stir until the sugar has completely dissolved. Pour the vinegar mixture over the cucumbers, add the chopped chives, and stir to thoroughly combine. Do not add too much vinegar mixture at first. Add little by little until desired taste. Serve immediately, or refrigerate for up to 12 hours or overnight, and serve cold.
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