Peel and thinly slice cucumbers. Sprinkle with salt, let it stand for few minutes, squeeze out liquid. Add a little bit of pepper.
Dressing: for each 1/2 cup of sour cream add juice of 1/2 lemon (I personally add less lemon juice), 1/2 tsp of sugar, and copious teaspoon of minced dill (dried dill is fine).Mix cucumbers with dressing and place in a cool place half an hour before serving.
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