Wash the cucumbers thoroughly under cold running water and pat them dry using a clean kitchen towel

Slice the cucumbers into thin, even rounds using a sharp knife or mandoline for consistent texture

Peel the onion and slice it very thin so it blends well with the cucumbers without overpowering the flavor

In a large mixing bowl, combine the sliced cucumbers and onions and gently toss them together

In a separate small bowl, whisk together rice vinegar, sugar, salt, and black pepper until the sugar dissolves completely

Add the minced garlic to the dressing and mix well to distribute flavor evenly

Pour the prepared dressing over the cucumber and onion mixture

Add chopped dill and chives for a fresh herbaceous taste and vibrant color

If desired, drizzle olive oil into the mixture to add a slight richness and smoothness

Toss everything gently until all slices are evenly coated in the marinade

Let the salad sit at room temperature for 10–15 minutes to allow initial flavor absorption

Cover the bowl with plastic wrap or transfer the salad into an airtight container

Refrigerate for at least 1 hour so the cucumbers can fully absorb the tangy marinade

Stir the salad once or twice during chilling to ensure even marination

Before serving, taste and adjust seasoning if needed by adding a pinch of salt or a splash of vinegar

Serve chilled for the best flavor and refreshing texture