2 lg. cucumbers, peeled and sliced thin
1 1/2 tsp. salt
1 c. sour cream
2 tbsp. lemon juice
1 tbsp. onion, finely chopped
2 tbsp. dill pickle, chopped
1/4 tsp. sugar
Dash pepper
1 1/2 tsp. parsley, finely chopped

Lightly toss cucumbers with 1 teaspoon salt. Refrigerate until well chilled. Meanwhile, combine sour cream, remaining salt, and all other ingredients except parsley. Mix together. Sprinkle parsley on top and serve.