Cucumber – Sour Cream Salad 

4 cucumbers

1 Tbsp salt

⅔ cup sour cream or plain yogurt

2 Tbsp olive oil

2 Tbsp white vinegar

3 Tbsp minced fresh dill

½ tsp sugar

Salt and freshly ground black pepper
Rinse cucumbers, do not peel, and cut off the ends. Using the tines of a fork, score the peel lengthwise. Slice into rounds, as thin as you can. Sprinkle with the tablespoon of  salt and toss in a colander. Let the cucumbers stand and drain at room temperature for one hour. Rinse well to remove the salt. Squeeze the cucumber slices dry in a clean towel. They will be almost transparant.

Combine the remaining ingredients and fold into the cucumbers. Chill well before serving.