• 4 medium cucumbers, washed, peeled and sliced about 1/4 inch thick
• 1 medium onion, cut in half, cut each half into thin slices
• 1 cup sour cream
• 1 tablespoon plus 1 teaspoon, apple cider vinegar
• 1 tablespoon white sugar, or to your liking
• Salt and pepper to taste
• 1/2 teaspoon dill weed, more if you like

Place your sliced cucumbers in a colander, place the colander into a large bowl. Sprinkle a good dash of salt over the cucumbers. The salt will release the water in the cucumbers so the dressing won’t be watery. Place a small plate over the top of the cucumbers, push down slightly. Set aside for a couple hours.

Drain any water in the bowl. You can rinse the cucumbers in the colander to get rid of the salt if you like, pat dry with a paper towel. Remove the cucumbers from the colander to a large bowl, add the onions and set aside.

In a medium size bowl, combine the sour cream, apple cider vinegar, sugar, dill weed and salt and pepper. Whisk to combine, pour dressing over cucumbers. Fold dressing into cucumbers and onions gently, cover with plastic wrap and refrigerate for at least 2 hours.

Serve cold.