Ingredients:

  • 2 Large English Cucumbers (approx. 680g), thinly sliced
  • 1/2 Small Red Onion (approx. 50g), shaved into translucent half-moons
  • 1 tbsp Kosher Salt (for purging moisture)
  • 1/2 cup (120g) Sour Cream
  • 2 tbsp (30g) Mayonnaise
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Fresh Dill, finely chopped
  • 1 clove Garlic, grated into a fine paste
  • 1 tsp Granulated Sugar
  • 1/2 tsp Freshly Cracked Black Pepper

Instructions:

  1. Slice the English cucumbers into 1/8-inch rounds using a mandoline. Place them in a fine-mesh colander set over a bowl, toss thoroughly with the kosher salt, and let sit for 30 minutes to draw out excess moisture.
  2. While cucumbers are purging, soak the sliced red onions in a bowl of ice water for at least 10 minutes to remove their harsh sulfurous bite.
  3. In a large mixing bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, fresh dill, grated garlic, sugar, and black pepper until a smooth emulsion forms.
  4. Thoroughly rinse the salt from the cucumbers under cold water, then pat them completely dry with paper towels or a clean kitchen towel.
  5. Drain the onions and pat dry. Fold the cucumbers and onions into the dressing until evenly coated. Serve immediately or chill for up to 2 hours.