Instructions

1. Peel cucumber. Then slice cucumbers into very thin rounds, and slice onions thinly across the grain.
2. Place cucumbers and onions in a large bowl, sprinkle with kosher salt, and toss to combine. Allow them to marinate for about 30 minutes.
3. While the cucumbers sit, I prepare the sour cream dressing. In a small bowl, whisk together the sour cream, apple cider vinegar, water, salt, and freshly ground pepper to taste, and refrigerate it until you're ready to use it.
4. After about 30 minutes have passed, spoon the cucumber and onion mixture into a colander set in the kitchen sink to drain. Grab handfuls of it and squeeze as much water out as you can, placing each handful back in the mixing bowl after squeezing.
5. Pour the sour cream dressing over the cucumber onion mixture. Using a fork, mix cucumbers and sour cream mixture vigorously until well-combined, frothy, and foamy. Cover with plastic wrap and refrigerate for at least 2 hours.
6. Transfer the cucumber salad to a mixing bowl, and season with additional salt and pepper, as necessary. Sprinkle Hungarian sweet paprika to taste over the top before serving. Serve well-chilled.