3 cups (750 mL) thinly sliced peeled English cucumbers
1 tsp (5 mL) salt
1/2 cup (125 mL) thinly sliced red onions
1/4 cup (60 mL) regular sour cream or light sour cream
1 tbsp (15 mL) chopped fresh dill, (or 1 tsp/5mL dried dillweed)
1 tbsp (15 mL) white wine vinegar
1 tsp (5 mL) granulated sugar
In colander, sprinkle cucumber with salt ; let stand to drain for 30 minutes. Pat dry.
Meanwhile, soak onion in cold water for 15 minutes; drain and pat dry.
In bowl, whisk together sour cream, dill, vinegar and sugar. Add cucumber and onion; toss to coat.