2
cucumbers, thinly sliced
1
cup sour cream
1/4
cup white vinegar
1/3
cup sugar
salt & pepper to taste
Place cucumbers in a container and cover with cold water. Refrigerate 4 hours or overnight. Whisk sour cream, vinegar, sugar and salt in a mixing bowl until sugar has dissolved. Drain the cucumbers and squeeze out the excess water; add to the bowl and mix to coat with dressing.
