tart by preparing the dressing. In a small mixing bowl, whisk together the sour cream, lemon juice, pressed garlic, chopped dill, and season with salt and black pepper according to your preference. Once combined, set this mixture aside to allow the flavors to meld while you prepare the rest of the salad.

Peel the cucumbers if necessary, and slice them into thin rounds. If you are using larger cucumbers, cutting them into half-rounds might be preferable. Transfer the sliced cucumbers to a large salad bowl.

Add the thinly sliced onion to the cucumbers in the mixing bowl.

Just prior to serving, drizzle the previously prepared sour cream dressing over the cucumber and onion slices. Toss everything together gently to ensure the vegetables are evenly coated with the dressing.

For optimal freshness, serve immediately or keep chilled in the refrigerator. The salad should remain fresh and crisp for approximately 2 to 3 hours when stored properly.