Cucumber Salad with Dill Sour Cream

This is one of those recipes you just know is going to work as soon as you read it. It's delicious as is, but I always want to try it as a sandwich spread, as a canape topping for crackers or even as a lunchtime side for some cold poached salmon. Hit the comments section below and tell me how you're going to use it.

Cucumber Salad with Dill Sour Cream
Makes 8 servings.

5 cucumbers (about 2 1/2 pounds)—peeled, halved lengthwise, seeded and sliced on an angle 1/4 inch thick
Salt and pepper
1 1/2 cups sour cream (Use low-fat or fat free if you can.)
1/4 cup apple cider vinegar
1/4 cup finely chopped fresh dill
1 1/2 teaspoons sugar
1 small red onion, thinly sliced

In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 1 hour and up to 3 hours.

In a large bowl, whisk together the sour cream, apple cider vinegar, dill and sugar. Add the drained cucumbers and the onion and toss. Season with pepper.