Thinly slice the cucumbers and red onion. Place them in a colander set over a bowl or in the sink, sprinkle with 1 teaspoon salt, and toss to coat. Let sit for 10 minutes to draw out excess moisture.

While the vegetables sit, make the dressing: In a small bowl, whisk together the apple cider vinegar, olive oil, chopped dill, honey, and black pepper until well combined.

Rinse the salted cucumbers and onion under cold water to remove excess salt, then pat them dry with a clean kitchen towel or paper towels to remove moisture.

In a large mixing bowl, combine the dried vegetables with the dressing. Toss gently until everything is evenly coated.

Let the salad marinate at room temperature for at least 15 minutes before serving to allow the flavors to meld. Stir once more before serving.