Peel and slice the cucumbers. Layer 1/3 of the slices in a bowl. Sprinkle with a liberal pinch of salt. Repeat this step twice. Cover the bowl and let it rest for 1 hour. Refrigeration is not necessary.
After the cucumbers have rested, drain off the cucumber juice that has accumulated.
In a small bowl, mix the sour cream, vinegar, dill weed and salt and pepper. Fold the sauce into the cucumbers. Stir to coat the cucumbers. Refrigerate for at least 1 hour.
If you want a wetter sauce, skip Step 2. The cucumber liquid will thin out the sauce, BUT it may be saltier than you like.
You can add more dill or salt and pepper as you prefer. Enjoy!