| How To Cook: |
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1. With a small, sharp knife, peel the cucumbers and slice them in half lengthwise. Scoop out the seeds by running the tip of a teaspoon down the center of each half.
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2. Cut the cucumbers crosswise into paper-thin slices and spread the slices in one layer in a large shallow glass dish. Sprinkle with salt and set aside at room temperature for 20 minutes.
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3. In a small serving bowl, stir the sour cream, vinegar and sugar together until they are well combined.
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4. A handful at a time, squeeze the cucumber slices gently to remove the excess liquid, pat them completely dry with paper towels and drop them into the sour-cream mixture. Then turn the slices about with a spoon until they are evenly coated with the sauce.
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5. Taste for seasoning. Cover tightly with foil or plastic wrap and refrigerate for about 2 hours. Just before serving, sprinkle with the dill.
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