• Begin by slicing the red onion as finely as possible using a sharp knife or mandoline for optimal results. Rinse the cucumbers and slice them thinly, then pat dry with paper towels to eliminate excess moisture.

Preparation:

• In a medium bowl, combine the sour cream, white vinegar, chopped dill, sugar, salt, and garlic powder. Whisk until all ingredients are well incorporated.
• Carefully fold in the sliced cucumbers and red onions, ensuring that each piece is evenly coated with the creamy dressing. Toss gently to maintain the crunch of the vegetables.
• For garnish, sprinkle some additional fresh dill on top and add freshly cracked black pepper if desired. Serve immediately or refrigerate for later. Leftovers can be kept in the fridge for up to three days.