Step 1

In a large colander set over a large bowl, toss the cucumbers with 1 teaspoon salt. In a small bowl, stir together the onion, vinegar and ¼ teaspoon salt. Let both the cucumbers and the onion mixture stand for 15 minutes; occasionally toss the cucumbers to encourage the liquid to drain.

Step 2

In a medium bowl, stir together the sour cream and horseradish. Using your hands, firmly squeeze the cucumbers to remove as much water as possible; discard the liquid. Add the cucumbers to the sour cream mixture and stir. Drain the onion in the now-empty colander, then add it to the cucumber mixture; discard the liquid. Stir in the dill. Taste and season with salt and pepper. Serve immediately or cover, refrigerate for about 1 hour and serve chilled.