Ingredients:

  • 2 English cucumbers, thinly sliced (approx. 1.5 lbs / 680g)
  • 1 tsp (6g) Kosher salt
  • 1/2 small white onion, thinly sliced into half-moons (approx. 2 oz / 55g)
  • 1/2 cup (120g) full-fat sour cream
  • 1/4 cup (60g) Greek yogurt (plain, unsweetened)
  • 2 tbsp (30ml) white vinegar
  • 1 tbsp (12g) granulated sugar
  • 3 tbsp (15g) fresh dill, finely chopped
  • 1/2 tsp (1g) ground black pepper

Instructions:

  1. Place the thinly sliced cucumbers in a colander and toss them with 1 tsp (6g) of Kosher salt. Let them sit for 30 minutes to draw out excess moisture.
  2. In a large mixing bowl, whisk together the sour cream, Greek yogurt, vinegar, sugar, and black pepper until the sugar has dissolved and the mixture is smooth.
  3. Rinse the salted cucumbers briefly under cold water to remove excess salt, then pat them dry with a paper towel.
  4. Add the dried cucumbers and sliced onions to the dressing. Gently fold in the fresh dill using a spatula until every slice is coated.
  5. Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours) to allow flavors to infuse.