Cucumber salad with sour cream dressing

 5 small salad cucumbers

1 small white onion

1 Tbsp table salt

1/4 cup sour cream

1 tsp white wine vinegar 

2 Tbsp fresh dill, chopped

Pepper to taste

Using a mandolin, slice cucumbers about 1/8-1/4 inch thick into a glass bowl. Slice onion into smaller pieces. Sprinkle onion and cucumber with salt and transfer to a mesh colander. Allow to drain over bowl for at least 1 hour and up to two hours. 

Drain cucumbers on paper towels to remove as much liquid as possible. Set aside in clean and drained out glass bowl until ready to eat. Drain cucumbers if liquid settles on bottom of bowl. 

Mix sour cream, vinegar, dill and pepper in a small dish. Place in refrigerator until ready to eat. 

Just before eating, combine dressing with cucumber. Mix thoroughly to cover all the cucumbers. Sour cream May foam a little. If too thick add a little more vinegar. If too thin add a little more sour cream. 

Serve with your favorite summertime entree.