Ingredients:

  • 2 large English cucumbers (approx. 1.5 lbs / 680g), thinly sliced
  • ½ small red onion (approx. 3.5 oz / 100g), shaved into half-moons
  • 1 tsp (6g) kosher salt, divided
  • ½ cup (120g) full-fat sour cream
  • 2 tbsp (30ml) white distilled vinegar
  • 1 tbsp (12g) granulated sugar
  • 2 tbsp (8g) fresh dill, finely chopped
  • ½ tsp (1g) black pepper, freshly ground

Instructions:

  1. Place thinly sliced cucumbers in a colander and sprinkle with 1 tsp (6g) of salt. Toss gently to coat and let them sit for 30 minutes to draw out excess moisture.
  2. Rinse the cucumbers briefly under cold water to remove excess salt and pat them completely dry with paper towels.
  3. In a large mixing bowl, whisk together the sour cream, vinegar, sugar, and black pepper until the mixture is smooth and the sugar has fully dissolved.
  4. Fold in the fresh chopped dill until the dressing is flecked with green.
  5. Add the dried cucumber slices and shaved red onion to the bowl.
  6. Using a rubber spatula, gently fold the vegetables into the dressing until every slice is velvety and coated.
  7. Cover the bowl and refrigerate for 2 hours to allow the flavors to marinate.