for a "German style" cucumber salad I use 50-50 cider vinegar + olive oil - slightly different twist.
salt&pepper + celery seed.
about 1/2 thinly sliced onion by volume to cucumber slices.
no sugar.
no paprika (in Hungary methinks everything gets . . . )
the Penna Amish are fond of sugar in their version, and also in pepperslaw - I suppose it's a regional thing - but I much prefer without.
white vinegar will likely taste even stronger and more "raw" - I'd suggest you start with the 50-50 mix, taste - add more water until the bite decreases to your liking.
