2large English cucumberssliced thin, about 3 cups worth
½small red onionsliced very thin, about ⅓ cup worth
1teaspoonkosher salt
½cupsour cream
2tablespoonswhite sugar
2tablespoonswhite vinegar
1teaspoondried dill
1teaspoondried parsley
1teaspoonpaprika
Instructions
Spread cucumbers and onion on a paper towel-lined platter; season generously with salt and let rest for 30 minutes. Place another paper towel on top of the cucumbers and gently press excess moisture from the cucumbers.
In a large bowl, stir together the sour cream, sugar, vinegar, dill, parsley, and paprika. Add the cucumbers and onions and stir gently to mix throughout.
Cover with a lid or transfer to an airtight container. Refrigerate 8 hours or overnight; garnish with a sprinkling of additional paprika before serving.