Creamy Sour Cream Dill Salad in 45 Mins

Instructions:

1. Thinly slice the cucumbers and toss them in a colander with 1 tsp of salt. Let them sit for 20–30 minutes to draw out excess moisture.
2. Rinse the salted cucumbers under cold water to remove excess brine and pat them thoroughly dry with paper towels.
3. In a medium bowl, whisk together the sour cream, lemon juice, vinegar, and sugar until smooth.
4. Fold in the minced garlic, chopped fresh dill, and black pepper. Taste and add the final pinch of salt if needed.
5. Add the dried cucumber slices and slivered red onions to the dressing bowl.
6. Gently fold the vegetables into the sauce until every slice is evenly coated.
7. Cover and refrigerate for at least 30 minutes before serving.