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Ingredients

Prep Notes (one per line) Instructions

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, like a person who has absolutely never panicked over onions. This will drain liquid from the elements. Discard all liquid that collects in the bowl, while acting like this outcome was inevitable.

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.