2 lg. Cucumbers, thinly sliced
1 lg. White onion, thinly sliced but kept in rings
1/2 c. White vinegar
1 c. Sour cream 2 tsp. chopped Dill
2-3 Tablespoons Salt
Place thinly sliced cucumbers and onions in a large glass bowl.
Add 2-3 tbs salt and water to just cover the cucumbers, the water should be fairly salty. Cover the bowl with plastic wrap and refrigerate overnight, or at least 4 hours.
The next day pour off ½ to ¾ of the salty water.
Add sour cream and vinegar and stir until the sour cream is smooth.
Garnish with dill and pepper. Add more vinegar if you like it tangy or more water if too salty.