Thinly slice the cucumbers, using a mandoline if available. This ensures even slices, which helps them absorb the dressing better, giving you a perfectly balanced salad.

Place the cucumber slices in a colander and sprinkle with salt. Let them stand for 30 minutes to allow the salt to draw out excess water, ensuring the salad stays crisp and not watery.

After 30 minutes, drain the cucumbers and gently press them to remove any extra liquid. This keeps the dressing from becoming too runny.

In a mixing bowl, combine the sour cream, white vinegar, and sugar. Stir until the mixture is smooth and well-blended. The vinegar balances the richness of the sour cream while the sugar adds a touch of sweetness to round out the flavors.

Add the drained cucumbers and sliced onion to the dressing. Stir gently to coat evenly. The onion adds a mild sharpness that complements the creamy dressing perfectly.

Stir in the chopped dill and black pepper to taste. Dill brings a fresh herbal note that brightens the dish. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Before serving, sprinkle the salad with paprika for color and a hint of smoky flavor. For an authentic touch, use Hungarian sweet paprika to elevate the dish.