German Wilted Cucumber Salad (Gurkensalat)

This was a common salad at my grandparents in the 50's and 60's and also at home with my parents - picking cucumbers from the gardens was usual. I carry on the tradition (both growing them and making this yummy salad). I don't know the origin of the salad other than it's a German recipe and was probably one collected by my great grandparents while in Alsace Lorraine, France during the German occupation.
~~~ Submitted by Lynne D. Perry

INGREDIENTS
*Amounts of cukes and onions are more or less to your taste and serving size needs.
Estimate 1/2 cuke per serving
Cucumbers (scored and sliced)
Onions
Salt
Pepper
Milk
Vinegar
Dill Weed (optional)

INSTRUCTIONS
Prepare the salad:
1) Slice the ends off the cucumbers, and score* them.
2) Slice the scored cucumbers thinly (no more than 1/4" thick)
3) Thinly slice the onions
4) In a glass bowl, mix the sliced cukes and onions with approx. 1/4 tsp salt per cucumber until slices are coated. Let sit a room temp 2-3 hours.
Prepare the dressing:
Using approx. 1 tbsp. milk to 1/4 tsp. vinegar, mix the milk and vinegar together, stirring until slightly thickened and coagulated. Chill 30 -60 minutes.

Toss dressing with the (now wilted) cucumbers and onions. S
prinkle dill weed on top (to taste) and serve using a slotted spoon.

Note: You want a dressing that's a little bit sour and with the consistency of thin cream. Alternative dressings to the vinegar and milk are
1) Vinegar and mayo
2) Vinegar and sour cream

Scoring a cucumber: Use a fork to score the length of the cucumber(s) all around.