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Begin by thoroughly washing the cucumbers under cool running water. Pat them dry with a clean kitchen towel.

Using a vegetable peeler, carefully peel the skin from all three cucumbers. You can peel them completely or leave some strips of skin for visual appeal, if desired.

Once peeled, slice the cucumbers into thin, uniform rounds or half-moons, about 1/8 to 1/4 inch thick. Place the sliced cucumbers into a medium-sized mixing bowl.

To the bowl with the sliced cucumbers, add the sour cream (or Greek yogurt), mayonnaise, white vinegar, and chopped fresh dill.

Season the mixture with salt to your preference. Start with a pinch and add more if needed after tasting.

Using a spoon or spatula, gently mix all the ingredients together until the cucumbers are evenly coated with the creamy sauce. Serve immediately or chill for a short period to enhance the flavors.


Begin by thoroughly washing the cucumbers under cool running water. Pat them dry with a clean kitchen towel.

Using a vegetable peeler, carefully peel the skin from all three cucumbers. You can peel them completely or leave some strips of skin for visual appeal, if desired.

Once peeled, slice the cucumbers into thin, uniform rounds or half-moons, about 1/8 to 1/4 inch thick. Place the sliced cucumbers into a medium-sized mixing bowl.

To the bowl with the sliced cucumbers, add the sour cream (or Greek yogurt), mayonnaise, white vinegar, and chopped fresh dill.

Season the mixture with salt to your preference. Start with a pinch and add more if needed after tasting.

Using a spoon or spatula, gently mix all the ingredients together until the cucumbers are evenly coated with the creamy sauce. Serve immediately or chill for a short period to enhance the flavors.
