Deep South Cucumber Salad

The cucumbers are ready in the garden! If you are from the south this was probably on your dinner table every day during the summer months. The longer they sit the better they get. This is enough for me. I don't know what everyone else will eat.

Deep South Cucumber Salad
8 servings
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2 cucumbers
1 cup sour cream
1 1/2 teaspoons kosher salt
Black pepper
1 (or more) large sweet white onions, sliced
2 tablespoons vinegar

Peel and slice cucumbers very thin. Arrange in layers in a large shallow dish; sprinkle each layer with salt and place a plate over dish. Weight the plate down with something heavy. I use a brick wrapped in foil. Allow to stand at room temperature about 2 hours. Squeeze liquid from cucumbers with hands; combine with all other ingredients and chill several hours - or days - before serving.