Wash and dry the cucumbers. English and Persian cucumbers do not need to be peeled.
*Regular cucumbers have thicker skins. When that's all that's available, I partially peel the cucumbers so that a little bit of skin remains. This adds great color and a bit more crunch. If the regular cucumbers have tough seeds, I cut them in half lengthwise and use a spoon to scoop out the seeds.
Slice the cucumbers very thinly. If you do not have a food processor or other tool, you can use the side of a box grater -- there's a handy slicer there.
Place the slices in a strainer over a bowl, and then sprinkle generously with salt.
Stir the cucumbers so that the salt is blended in.
Mix the sugar and vinegar in a small bowl, and stir to dissolve.
Let sit for about 15 minutes. You'll see lots of juice under the strainer

With clean hands, squeeze as much moisture as possible out of the cucumbers.
Drain and wipe the bowl, then return the cucumbers
Pour the sugar and vinegar over the cucumbers, and stir to coat.
Let the salad sit for another 10 minutes or so, mixing occasionally.
Add pepper and salt to taste
Serve! We like to provide small dishes on the side of each plate for this salad, since there is a lot of juice.