1-Salt the cucumbers: Place sliced cucumbers in a colander over a bowl, sprinkle with half the salt (≈ 2 g), toss, and let sit for about 20 minutes until they release water.

2-Dry: Remove the cucumber slices, squeeze gently, and pat dry with paper towels to keep the salad from getting watery.

3-Make the dressing: In a large bowl, combine sour cream and apple cider vinegar; whisk until smooth for that creamy base.

4-Add flavorings: Stir in the red onion, minced garlic, chopped dill, and the remaining salt (≈ 2 g) to build depth.

5-Combine: Fold the dried cucumbers into the dressing, mixing evenly for full coverage.

6-Season: Add black pepper if desired to enhance the taste.

7-Chill: Cover and refrigerate for at least 1 hour to let flavors meld, resulting in a perfect “cucumber dill salad with tangy dressing.”