Pennsylvania Dutch Cucumbers - cooking recipe

Ingredients

3 or 4 small cucumbers
1 tsp. salt
1 medium onion, thinly sliced into rings
1/2 c. sour cream
2 Tbsp. vinegar
1 Tbsp. chives
1/2 tsp. dill weed
1/4 tsp. pepper
pinch of sugar

Preparation

Peel cucumbers.
Slice thin.
Sprinkle with salt.
Refrigerate for 3 hours.
Rinse and drain.
Pat dry to press out excess liquid.
Combine cucumbers and onion in a large bowl; set aside. In a small bowl, combine other ingredients.
Just before serving, add dressing to cucumbers and toss.