Slice the cucumbers and onion and toss together with the salt. Place in a colander to drain over a bowl in the refrigerator for at least one hour.

Pour off the drained liquid and place the cucumbers & onions in the bowl. Mix the sugar, vinegar, celery seed, pepper and dill and pour over the cucumbers and onions.

Blend and refrigerate for at least 4 hours.

Taste and adjust the seasonings.

Drain the cucumbers before adding the sour cream – the cucumbers have already absorbed the flavor from the brine and this keeps the sauce creamy and not too watery. You can reserve some of the liquid and add it back if you think the sour cream is too thick.

Blend in the sour cream 10-20 minutes before serving. The amount is a guideline, you can use more or less.