2 English Cucumbers or 3-4 regular cucumbers, but not too fat because of excess seedy-ness

2 tsp. salt

1/2 medium red onion, thinly sliced

1/4 cup sour cream or you can substitute a good quality plain greek yogurt

1 tbsp. white vinegar

1/2 tsp. salt

dash black pepper

1 tsp. sugar

1 tbsp. fresh dill coarsely chopped

Lightly peel the cucumbers leaving a bit of green ‘skin’. Using a mandolin or cheese slicer, thinly slice cucumbers into a bowl. Sprinkle with the 2 tsp. of salt and allow to sit for 15-20 minutes to release some of the excess moisture.  Dab with a paper towel to soak up the released fluids.  Add the finely chopped red onion.  In a separate bowl mix together the sour cream, vinegar, salt, pepper and sugar.  Pour over the cucumber mixture and gently toss to coat.  Add the fresh dill and gently mix.  Serve immediately.