Creamy Cucumber Salad

Mix the cucumbers, red onions, 1 ¹⁄₂ tbl of salt in a bowl toss. Pour them into a colander and suspend it over a bowl. Wrap the entire bowl and colander with plastic wrap and place in the refrigerator for at least 4 hours, preferably overnight. This will drain liquid from the elements. Discard all liquid that collects in the bowl.

Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours, preferably overnight. Discard the liquid that collects in the second bowl.

When the cucumber mix is ready, roll them in a paper towel or clean kitchen towel and press the towel lightly to remove remaining liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 tsp salt and 1 tsp pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with salt and pepper to taste and serve chilled.