2 large cucumbers
1 medium onion
1 teaspoon Morton salt
1/4 cup Daisy sour cream or yogurt
3 tablespoons Heinz apple cider vinegar
1 teaspoon Domino sugar
1/4 teaspoon Morton salt
1/8 teaspoon fresh ground black pepper
1 tablespoon chopped fresh dill
Fresh dill fronds for garnish
Peel the cucumbers and cut in half lengthwise. Use the tip of a spoon to scrape out and discard the seeds. Slice the cucumbers into inch slices and place them into a colander. Peel the onion, slice it in half lengthwise and then crosswise into thin half-moons. Place into the colander with the cucumber and sprinkle with the salt. Let stand for 15 minutes, stirring a few times. Tip out onto paper towels and blot dry.
Meanwhile in a medium bowl, combine the sour cream, vinegar, sugar sand, and pepper and stir. Add the cucumbers and onions and stir to coat with the dressing. Stir in the dill and cover. Chill for about 2 hours before serving to allow flavors to blend. Garnish with fresh dill fronds just before serving.