Step 1: Wash your cucumbers. If using English or Persian cucumbers, no need to peel. For standard cucumbers, peel them to remove bitter skin. Slice the cucumbers into thin, uniform rounds, about 1/8 to 1/4 inch thick. A mandoline slicer is recommended for even slices.
Step 2: Place the sliced cucumbers in a colander set over a bowl. Sprinkle generously with 1 teaspoon of salt and toss gently to coat. Let them sit for at least 30 minutes, or up to 1 hour, to draw out excess moisture.
Step 3: After draining, gently squeeze handfuls of the cucumbers to remove more liquid. Then, spread them out on several layers of paper towels or a clean kitchen towel and pat them thoroughly dry.
Step 4: While the cucumbers are draining, prepare the dressing. In a medium bowl, whisk together the sour cream (or Greek yogurt), white vinegar, sugar (start with 1 tsp and add more if desired), and minced garlic. Season with freshly ground black pepper.
Step 5: Add the dried cucumber slices and fresh chopped dill to the bowl with the dressing. Gently toss everything together until the cucumbers are thoroughly coated. Taste and adjust seasonings if necessary.
Step 6: Cover the bowl and refrigerate the cucumber salad for at least 1 hour before serving. This allows the flavors to meld and the salad to chill properly.
Step 7: Give the salad a final stir before serving. Garnish with a little extra fresh dill if desired. Serve cold and enjoy!