Sour Cream Cucumber Salad

1/2 cup sour cream
3 tablespoons white vinegar
1 tablespoon sugar
Pepper to taste
4 medium cucumbers, peeled if desired and thinly sliced
1 small sweet onion, thinly sliced and separated into rings

In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon. Yield: 8 servings.

NOTES:

• Delicious and I always have the ingredients on hand.
• It's very easy to adjust the amount.  (Hello, single cucumber!)
• Much better with some dill weed, obviously.
• Source