Step by step

Method

4 steps

1. 1

   Thinly slice 2 large English cucumbers. Toss with ½ teaspoon salt in a colander and rest 10 minutes — you'll see beads of water drip out. Pat dry with a towel so the dressing doesn't turn watery.

2. 2

   Whisk ½ cup sour cream or Greek yogurt, 1 tablespoon white vinegar or lemon juice, 1 teaspoon sugar, 1 tablespoon chopped fresh dill, and black pepper until smooth and tangy-sweet.

3. 3

   Combine the cucumbers and ½ small red onion (thinly sliced) with the dressing. Chill 20 minutes so the flavors marry and the onion mellows.

4. 4

   Taste and adjust salt, dill, or vinegar before serving. You want crisp cucumber ribbons in a cool creamy dill dressing — not a watery bowl or limp, over-salted slices.