Creamy Cucumbers in 20 Minutes

Instructions:

1. Slice the 2 large English cucumbers into rounds about 1/8 inch thick. You want them thin enough to be flexible but thick enough to retain a snap. Place them in a large colander.
2. Toss thoroughly with the 1 tbsp of kosher salt. Let the cucumbers sit in the sink for at least 10 minutes to draw out excess moisture. Give the colander a good shake every few minutes until a pool of liquid has collected in the bottom of the sink.
3. Rinse the cucumbers under cold water to remove the excess salt. Pat them very dry with a clean kitchen towel until they no longer feel slick or wet to the touch.
4. Slice 1/2 small red onion into paper thin half moons. If you want a milder flavor, soak the onion slices in ice water for 5 minutes before adding them to the bowl; this removes the bite while keeping the crunch.
5. In a separate small bowl, whisk together the 1/2 cup sour cream, 2 tbsp white vinegar, 1 tbsp sugar, and 1/2 tsp cracked black pepper. Grate the garlic clove directly into the mixture until the dressing is silky and completely smooth.
6. Finely chop the 2 tbsp of fresh dill. Stir the dill into the sour cream base until the green flecks are evenly distributed.
7. Add the dried cucumbers and onions into a large mixing bowl. Pour the dressing over the top and use a rubber spatula to fold everything together gently. You want to coat every slice without bruising the vegetables until the cucumbers are draped in a white, glossy veil.
8. Cover the bowl and let it rest in the fridge for at least 10 minutes before serving. This allows the sugar to fully dissolve and the garlic to mellow out into the cream. Serve cold until the bowl starts to sweat with condensation.