Mom's Cucumbers in Sour Cream

1 cup full fat sour cream
2 tablespoons finely chopped fresh dill
1 teaspoon granulated sugar
1 tablespoon freshly squeezed lemon juice
2 pounds thinly sliced cucumbers (English or hothouse preferred)
2 tablespoons Kosher salt
1/2 large red onion, very thinly sliced (or 1 small red onion)
water to completely cover cucumber and onion slices

English cucumbers have far less water and are preferred. However, regular cucumbers can be used but eliminating the seeds is recommended. I've tried low fat sour cream but the taste and texture are different. There is also a change in taste over the next day or two.

Mix together sour cream, dill, sugar, and lemon juice. Cover and refrigerate. Peel (if desired) and very thinly slice cucumbers. If you use English or hot house cucumbers, peeling is optional. Very thinly slice red onion and separate rings. Place cucumber and onion slices in a large bowl with the water and the salt. Cover with plastic wrap or aluminum foil and place in the refrigerator for several hours (or overnight). After soaking time, drain cucumber and onion slices and dry thoroughly, squeezing in a clean cloth or paper towel. Mix cucumber and onion slices with sour cream dressing. Cover and refrigerate until ready to serve. Garnish with dill sprigs and freshly ground pepper.

Serving Size: Makes 8 servings, about 1/2 cup each