Ingredients

3 pounds sliced and peeled cucumbers (weight after peeling)
1 small yellow onion, sliced thin
18 ounces light sour cream
3/4 cup white distilled vinegar
1 tablespoon granulated sugar
1 teaspoon dried dill weed (or 2 teaspoons fresh chopped dill)

Instructions

Peel and slice the cucumbers, put aside. Slice onion thin
Soak cucumbers and onions in the vinegar about one hour.
In a medium size mixing bowl combine the sour cream, sugar, and dill, stir well.

Fold in the cucumbers and onions, mix well. Cover and refrigerate for at least one hour before serving.

Recipe Notes
Taste the sour cream mixture and adjust the vinegar and sugar to taste before adding the cucumbers.

SALADS