2 English cucumbers

½ cup sour cream

1 tablespoon dill

2 tablespoons white vinegar

½ teaspoon salt

¼ teaspoon garlic powder

1 teaspoon sugar

½ red onion (optional)

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Peel cucumbers if desired, then thinly slice using a knife or mandoline.
If using, thinly slice the red onion and set aside.
In a mixing bowl, combine sour cream, dill, white vinegar, salt, garlic powder, and sugar. Stir until smooth.
Add cucumbers and red onion to the dressing; toss gently to coat evenly.
Cover and refrigerate for at least 30 minutes to let flavors meld.
Before serving, stir gently and adjust seasoning if needed.

English cucumbers have thinner skin and fewer seeds for better texture.

To reduce wateriness, salt cucumbers lightly and drain before mixing.

Substitute Greek yogurt for sour cream for a lighter version.

Add herbs like parsley or chives for extra freshness.

Store in an airtight container in the fridge for up to 2 days; best eaten fresh.