Slice your crisp cucumbers into 1/4-inch thick slices and place them into a strainer over a large bowl.

Sprinkle lightly with sea salt and drizzle with raw honey.

Give them a good toss then allow them to sit in the strainer at room temp for 15-20 minutes.

Meanwhile, heat a medium skillet over low heat and toast the pine nuts until just slightly golden, shaking the pan frequently.

Set aside on a plate.

Transfer your cucumbers to a large serving bowl then add the thinly sliced onion, minced fresh dill, toasted pine nuts, and vinegar.

Sprinkle with red pepper flakes or freshly ground black pepper if desired.

Toss to combine and enjoy!