In a mason jar, add ½ cup of sour cream, 1 tablespoon of vinegar, 1 tablespoon of olive oil, and 2 tablespoons of chopped fresh dill. Season with salt and pepper to taste, then securely close the lid. Shake vigorously for about 30 seconds until the mixture is smooth and well-combined.

Next, take your 6 medium-sized garden cucumbers and thoroughly wash them. Peel if desired, then halve and slice them into thin rounds. For added flavor, take ½ red onion, remove the skin, and slice it thinly.

In a large salad bowl, gently place the sliced cucumbers and red onion. Pour the prepared dressing over the top, ensuring all the veggies are coated.

With clean hands or a large spoon, toss the salad gently but thoroughly, ensuring every slice is well-coated with the dressing.

Serve immediately, or chill in the refrigerator for 10-15 minutes before serving.

If making in advance, cover the bowl with plastic wrap and refrigerate up to 24 hours.