I used one red onion because my husband loves raw onions. If you are not a fan of that many raw onions, simply add a ½ or even ¼ of the onion.
This is an updated version of what I grew up eating. My mom use to make cucumbers with sour cream.
Put the yogurt and sour cream in a coffee filter over a strainer in the refrigerator and drain till the liquid has all drained out, usually takes 30 ~ 60 minutes.
On your mandolin or with a very sharp knife, slice the cucumbers with your thinness blade.
In a colander put the cucumbers and sprinkle the salt over the cucumbers and place in the sink to drain for at least 1 hour.
Slice the onion on your mandolin and put in a bowl and add the sugar, and cove it with cold water, leave it on the counter and stir it occasionally.
After 15 minutes drain the onions “ do not rinse “ and put them in the refrigerator.
After 1 hour swish the cucumbers in a bowl of very cold water getting as much of the salt off as you can, drain. Deepening on how much salt gets removed you may need to do this step twice. Drain in a colander till all the liquid has stopped draining.
Lay several layers of paper towels on the counter and lay the cucumbers in a single layer. Place several layers of paper towels on top and roll “ like a jelly roll “ to remove any excess water. Do this as many times as necessary with dry paper towels to remove the excess moisture.
Carefully toss the cucumbers and onions in a large bowl.
Add the dill and toss carefully.
Mix the sour cream & yogurt with some white sugar till you get it as sweet as you would like. Toss it with the vegetables.
Refrigerate for at least 3 hours.
When you are ready to serve top it with some more dill.
This will keep for a few days.