Peel the cucumbers if desired. Using a knife or mandolin, thinly slice the cucumber and place in a colander or large sieve over a bowl.
Toss the cucumber slices with salt and let sit and drain for 30 minutes to remove excess moisture.
Drain and pat the cucumbers dry with a clean towel.
In a large bowl, combine the sour cream, fresh dill, lemon juice, and ground black pepper. Stir to combine.
Add the cucumbers and red onion to the sour cream mixture. Stir until combined.
Serve immediately or chill before serving. Top with additional dill if desired.
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Notes
Salt the Cucumbers. This step in the recipe takes a little bit of time, but it's totally worth it.
Serve Polish cucumber salad right away, or chill for up to a day before serving. It's best if enjoyed within 1-2 days of making it, as the cucumbers will get watery as they sit in the fridge.
It's up to you if you'd like to peel the cucumbers. With English cucumbers, I usually leave the skin on, but if I'm using standard cucumbers I'll peel them.
Make vegan cucumber salad by replacing the sour cream in this recipe with vegan sour cream or plain coconut yogurt.