Peel (if skin is thick) and slice the cucumbers very thinly.
Place the slices in a bowl. Add vinegar, lemon juice, olive oil, and crushed garlic. Toss gently and thoroughly. Add salt and pepper, to taste. Cover and refrigerate for 1 hour. Stir occasionally.
Serve as a side dish or spoon over buttercrunch or Bibb lettuce leaves. Pass a bowl with chopped fresh dill for garnish.