Sour Cream Cucumber and Onion Salad

4 large cucumbers
1 tablespoon kosher salt
1 Vidalia onion

For the Dressing:

1/3 cup white vinegar

1/3 cup granulated sugar

1 cup sour cream

1/4 teaspoon freshly cracked black pepper (or to taste)

2 teaspoons fresh chopped dill (or 1/4 teaspoon dried dill weed)

Peel cucumbers and slice about 1/2-inch thick. Add to a colander placed on a rimmed dish, toss with salt and let rest for at least 30 minutes to draw out some of the water.

For the dressing, whisk together the vinegar, sugar, sour cream, pepper and dill weed.
Halve and slice the onion into thick slices, adding to the dressing with the cucumbers.
Toss, cover tightly and store in refrigerator for several hours or preferably overnight before serving, stirring occasionally.