Wash and peel the cucumber and slice thin. Add the cucumber slices to a bowl and sprinkle with salt, and let sit for 10 minutes.
Drain any excess water from the bowl and stir in the sour cream and fresh dill.
Add in fresh-squeezed lemon and pepper. Chill until ready to serve.
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Notes
Select fresh, crisp cucumbers for the best flavor and texture. English or Persian cucumbers are good choices as they have fewer seeds and are less watery.The cucumbers should be thinly sliced to allow them to absorb the dressing. A mandoline slicer can help achieve consistent, thin slices.Toss the sliced cucumbers with a little bit of salt and let them sit for a few minutes. The salt draws out moisture from the cucumbers, which can then be drained to avoid a watery salad. Be sure to rinse off the excess salt and pat the cucumbers dry before adding the dressing.Traditional Mizeria (Polish cucumber salad) uses sour cream, but you can also use Greek yogurt for a lighter version. If using Greek yogurt, consider adding a splash of vinegar or lemon juice for extra tang.Dill is a classic herb used in Mizeria and adds a fresh, bright flavor. Chop the dill finely so it's distributed evenly throughout the salad.In addition to salt, add freshly cracked black pepper to taste. You could also add a dash of sugar to balance out the tang of the sour cream.Allow the salad to chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together.Cucumber salad is best served fresh on the day it's made. If left too long, the cucumbers can become soggy.