Slice 1 ½ pounds of cucumbers thinly. If the cucumbers have thick or waxy skin, peel them first for a better texture.

Place the cucumber slices in a bowl, sprinkle with 1 teaspoon of salt, and toss to coat evenly. Transfer them to a colander and let them sit for 30 minutes to draw out excess moisture.

While cucumbers rest, thinly slice ¼ of a medium red onion. Submerge the slices in cold water to mellow their raw flavor. Let them soak until the cucumbers are ready.

After 30 minutes, rinse the cucumbers to remove excess salt. Pat them completely dry using a clean dishtowel. This prevents the salad from becoming watery.

In a large bowl, whisk together 2 teaspoons Dijon mustard, ¼ cup vinegar, and 2 teaspoons sugar until smooth. Taste and adjust sweetness if needed by adding more sugar. or can use Pickles Brine.

Add the dried cucumber slices and drained red onions to the dressing. Toss until everything is evenly coated.

Refrigerate until cold, then serve your crunchy, tangy Texas de Brazil-inspired cucumber salad straight from the fridge.