Cuke Salad with Sour Cream Dill Dressing

In a large bowl, layer a third of the cucumbers and onions, then a sprinkle of kosher salt, and repeat layers two more times with the remaining cucumbers and onions.

Cover with plastic wrap and refrigerate for 1-2 hours. Then, with your hands, squeeze the excess moisture out of the cucumbers and onions and place them into a clean bowl.

In a small bowl; mix up the sour cream, fresh dill, sugar and black pepper. Add a little vinegar at a time and taste as you go. If you add too much vinegar just balance it out with a little more sour cream and a pinch of sugar.

Pour dressing over the vegetables, stir and cover it up with plastic wrap. Refrigerate for another 30 minutes. Stir again, season with salt and pepper (if needed) to taste and serve.