German Cucumber Salad

3-4 cucumbers peeled and ends cut off

1-2 tablespoons salt

1 medium onion, diced

1-3 teaspoons pepper

16 ounces sour cream

Vinegar (white, cider, red wine …), to taste

Oil, to taste, (see note)

1 tablespoon sugar

Thinly slice cucumber with box grater or mandolin. Add to bowl. Sprinkle cucumbers with salt and set aside for 30 minutes. Rinse and dry and put in a medium bowl.Add onion and pepper, drizzle with vinegar and oil and toss to coat. Add sour cream and sugar and mix until dressing has buttermilk consistency. Serve immediately or refrigerate overnight.Serves four to six.Cook#146;s note: Use any cooking oil; olive oil will give the salad a slight nutty taste.