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1 large
or 2 small, young cucumbers Wash cucumbers well. Score
the skin with the prongs of a fork. Slice cucumbers very
thin. Slice onions (or scallions) paper-thin. Place in a bowl and wash
ingredients with vinegar. Drain remaining vinegar. Salt to taste.
Sprinkle
with dill and mix. Thoroughly mix in about half the sour cream,
then continue adding it until the cucumbers are coated with, but not
swimming
in, sour cream. Serve chilled. Makes 4 servings.
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