Make sure to carefully follow each step of the instructions for the best results :
- Salt the cucumbers
Slice the cucumbers thinly, about 1/8 to 1/4 inch thick, using a sharp knife or mandoline. Place them in a colander set over a bowl, sprinkle with the sea salt, and toss gently. Let them sit for 10 to 15 minutes while you make the dressing. Salting the cucumbers first draws out excess water so the dressing stays thick and creamy rather than becoming watery and thin. - Pat the cucumbers dry
After resting, gently pat the cucumbers dry with paper towels or a clean kitchen towel to remove the moisture that was drawn out. This step is the single biggest difference between a salad that stays creamy and one that turns into a watery pool after 20 minutes. - Make the creamy dill dressing
In a medium bowl, whisk together the sour cream, mayonnaise, lemon juice, garlic, dill, sugar, garlic powder, onion powder, and a generous pinch of salt and black pepper until completely smooth. Taste the dressing and adjust the seasoning if needed. Most versions use a combination of sour cream and mayonnaise for the best balance of tanginess and creaminess, while lemon juice keeps the whole dressing bright. - Toss and combine
Add the dried cucumber slices and sliced red onion to the bowl with the dressing. Toss gently until every piece is evenly coated. Don’t press or squeeze the cucumbers as you toss or they will release more moisture into the dressing. - Chill before serving
Cover and refrigerate the salad for at least 30 minutes before serving, though 1 hour gives the best flavor as the cucumbers absorb the dressing and everything comes together. Most versions strongly recommend a brief chill to develop the full flavor of the garlic and dill in the dressing. - Serve and garnish
Spoon the salad into a serving bowl and finish with extra fresh dill and cracked black pepper on top. Serve cold straight from the refrigerator.