Ingredients:

  • 2 lbs English cucumbers, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 tsp salt
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 3 tbsp fresh dill, finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Prep the vegetables. Place your thinly sliced cucumbers and red onions in a colander. Sprinkle with 1 tsp salt and toss well to coat everything.
  2. Let them sweat. Let the mixture sit for 20–30 minutes. You'll see beads of water forming on the slices - this is the salt doing its job.
  3. Rinse and dry. Quickly rinse the salted vegetables with cold water to remove excess salt. Pat them very dry with a paper towel. Note: If they stay wet, your dressing will slide right off.
  4. Whisk the base. In a medium mixing bowl, whisk together the sour cream, mayonnaise, lemon juice, and apple cider vinegar until the mixture is smooth.
  5. Add the aromatics. Fold in the chopped dill, garlic powder, salt, and pepper. Whisk again until the herbs are evenly suspended in the cream.
  6. Combine everything. Add the dried cucumbers and onions to the dressing bowl. Gently fold using a spatula until every slice is coated in the velvety sauce.
  7. The final chill. Cover the bowl and refrigerate for at least 30 minutes. Wait until the cucumbers look glossy and the flavors have melded.
  8. Serve cold. Give it one last gentle stir before plating to redistribute any settled dressing.