Ingredients:

  • 2 English cucumbers (approx. 1.5 lbs / 680g), thinly sliced
  • ½ cup (60g) red onion, thinly sliced into half-moons
  • 1 tsp (6g) kosher salt
  • ½ cup (120g) sour cream
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15g) granulated sugar
  • 2 tbsp (8g) fresh dill, finely chopped
  • 1 clove (5g) garlic, minced into a paste
  • ½ tsp (3g) cracked black pepper

Instructions:

  1. Place the sliced cucumbers and red onions in a colander, sprinkle with kosher salt and toss gently. Let sit for 10 minutes, then give them a light squeeze to remove the excess brine.
  2. In a large mixing bowl, combine the sour cream, apple cider vinegar, sugar, minced garlic, and black pepper. Whisk vigorously until the sugar has dissolved and the mixture is smooth, then fold in the fresh dill.
  3. Add the drained cucumbers and onions to the bowl. Fold gently with a spatula until every slice is coated in the dressing.
  4. Cover and refrigerate for at least 30 minutes before serving to allow flavors to penetrate and ensure the salad is ice-cold.