Directions:

Place cucumber, onion and salt in a non-metallic bowl. Add water to just cover. Let mixture sit for about one hour until the cucumbers wilt. Drain and pat dry with a paper towel (if you are watching your sodium intake, rinse after draining).

Toss in 2 T of sour cream, the cucumbers should just be coated. If more sour cream is needed, add the additional tablespoon. Season with black pepper and garnish as you please! Cover tightly and place in refrigerator until ready to eat. Will keep a day or so.