Creamy No-Mayo Cucumber Salad

6 large cucumbers, peeled and thinly sliced

1 tablespoon salt

1 cup apple cider vinegar

½ (12 fluid ounce) can evaporated milk

2 tablespoons vegetable oil

2 teaspoons salt

freshly ground black pepper to taste

½ sweet onion, chopped

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).