German Cucumber Salad

Dry the Cucumbers (2 minutes)

• After 30 minutes, take handfuls of the cucumber slices and gently squeeze out as much remaining liquid as you can. Discard the collected water.
• For extra dry cucumbers, pat them with a clean kitchen towel or paper towels. This step is crucial to prevent a watery salad.

Prepare the Dressing (3 minutes)

• In a large mixing bowl, whisk together the sour cream, white vinegar, sugar, the remaining 0.5 teaspoon of salt, and freshly ground black pepper until the mixture is smooth and the sugar has dissolved.
• Stir in the finely chopped fresh dill and the thinly sliced red onion.

Combine and Chill (35 minutes)

• Add the dried cucumber slices to the bowl with the dressing.
• Gently fold everything together with a spatula until the cucumbers are evenly coated.
• Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill completely.

Serve (1 minute)

• Give the salad a final gentle stir before serving. Taste and adjust seasoning if necessary.
• Garnish with a sprinkle of extra fresh dill. Serve chilled.