Ingredients:

  • 2 large cucumbers (about 16 oz / 450 g), preferably English or Kirby for crispness
  • 1 small red onion (about 3 oz / 85 g), thinly sliced
  • 2 tablespoons fresh dill, finely chopped (or 1 tablespoon dried dill)
  • 2 cloves garlic, minced (optional, for extra zing)
  • 1 cup sour cream (240 ml), full-fat preferred for creaminess
  • 2 teaspoons white vinegar or lemon juice
  • 1 tablespoon sugar (can substitute honey or maple syrup)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions:

  1. Wash cucumbers and peel if desired, then slice thinly using a knife or mandoline. Place in a colander, sprinkle with ½ teaspoon salt, let sit for 10 minutes, then gently squeeze and pat dry.
  2. Thinly slice the red onion, chop the fresh dill, and mince the garlic.
  3. In a bowl, whisk together sour cream, vinegar (or lemon juice), sugar, salt, and black pepper until smooth.
  4. Add the cucumbers, red onion, dill, and garlic to the dressing. Gently toss until all ingredients are well coated.
  5. Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Stir gently before serving and adjust seasonings as needed.