1 ½poundsseedless cucumberssuch as 2 large English cucumbers
Instructions
In a medium bowl, stir together the sour cream, garlic, white wine vinegar, dill, sugar, ¼ teaspoon salt, and pepper until well-combined. Cover and refrigerate.
Peel and very thinly slice the cucumbers. Add the cucumber slices to a colander placed over a deep bowl. Sprinkle with the remaining ¾ teaspoon salt and stir well to coat all of the slices. Loosely cover with a paper towel (or a clean kitchen towel) and allow to drain for 2 hours, stirring every 20 minutes or so.
After 2 hours, press down on the cucumbers in the colander to extract any extra moisture. Spread out the slices on a couple of paper towels and pat dry. Remove the dressing from the fridge and stir in the cucumber slices. Either serve immediately or return to the refrigerator for 1 hour or up to overnight. Just before serving, adjust the salt and pepper, to taste.
Notes
After the cucumbers have been combined with the dressing, you may opt to serve the salad immediately or return it to the fridge. Keep in mind that as the salad chills, the flavors of the dressing will intensify, the cucumbers will become softer, and the dressing will slightly thin.