Step 1

In a large colander set over a bowl, toss the cucumbers with 1½ teaspoons salt. Let stand for 30 minutes, tossing once or twice to encourage liquid to drain. Meanwhile, in a large bowl, stir together the sour cream, vinegar, sugar and ½ teaspoon pepper; set aside. In a small bowl, toss the carrot with the chives and ¼ teaspoon each salt and pepper; set aside.

Step 2

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, then gently toss to combine. Stir in the dill. Taste and season with salt, pepper and sugar. Transfer to a serving dish, then top with the carrot mixture.