1 c sour cream
3 tablespoons cider vinegar
1 teaspoon sugar
1/4 c minced dill
Salt and black pepper
3 medium cucumbers (1.5 lbs)
1/2 medium red onion (very thinly sliced)
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Halve each cucumber lengthwise, pel and scoop out the seed cavity with a spoon. Turn the halves upside-down and slice into 1/4-inch slices.
Toss he cucumber and red onion slices with 3 teaspoons salt in a colander and weight them down with a ziploc bag with a quart of water in it. Let sit at room temp for an hour.
When the cukes have drained, whisk the sour cream, vinegar, sugar, dill and salt and pepper to taste in a medium bowl. Add the cucumbers and onions; toss to coat.
Serve chilled, adjusting the seasoning if necessary.
