8 cups very thinly sliced cucumbers (peeled and seeded if desired)
2 teaspoons salt
1 cup sour cream
3 tablespoons white vinegar
3 tablespoons chopped fresh dill
1 teaspoon sugar
Freshly ground black pepper

1. Combine the cucumbers and salt in a colander and toss to coat. Set aside to drain for 30 to 60 minutes. Transfer the cucumbers to a clean kitchen towel and pat dry.

2. Mix together the sour cream, vinegar, dill, sugar, and black pepper in a small bowl.

3. Combine the cucumbers and sour cream dressing in a medium bowl. Toss gently to cosy the cucumbers with the dressing.

4. Serve immediately. The salad can be held for up to 4 hours in the refrigerator. Stir well before serving.