This is one of the quick sides I whipped up for our impressive 4-course meal last night. If you are doing Whole30 or no dairy, leave out the sour cream.
1-2 cucumbers, peeled and thinly sliced
1/4 small red onion or shallot, minced
4T apple cider vinegar (approx. – use more or less to coat cucumbers)
1-2T chopped dill (mine was fresh from the veggie basket; dried is fine as well)
pinch sugar (omit if desired; I did last night)
3T sour cream (again, omit if desired)
Place cucumbers in a bowl with dill, vinegar, and salt. Mix thoroughly and allow to sit in refrigerator for a couple of hours, stirring occasionally.
When ready to serve, drain vinegar and stir in sour cream. Season with salt and pepper. I used white pepper, which has a very different taste than black pepper. My grandmother would use white pepper for certain recipes – the one I remember most was her macaroni salad, so when I am making something light in color and want to focus on other elements in the recipe, I use white pepper.