Place the sliced cucumbers in a colander and sprinkle them with salt.

Set aside and let sit for 5 minutes to draw out excess moisture.

In a mixing bowl, combine the sour cream, white vinegar, chopped dill, and sugar.

Stir well to combine.

Rinse the cucumbers under cold water to remove the salt, then pat them dry with a paper towel.

Add the cucumbers to the bowl with the sour cream mixture and toss until they are well coated.

Cover and refrigerate for 30 minutes to allow the flavors to meld together.

Before serving, give the salad a quick stir and adjust the seasoning if needed.

Serve chilled.

Enjoy!