1/2 c. sour cream
1 tbsp. sugar
2 tbsp. chopped parsley (or 1 tbsp. dried)
2 tbsp. tarragon vinegar
1 tbsp. chopped onion
1/4 tsp. dried dill weed
4 sm. cucumbers (3 c. pared & sliced)

Mix the first 6 ingredients. If seeds in cucumbers are large, remove seed portion and then slice into small bite size pieces. Add cucumbers. Refrigerate for several hours before serving. Will keep up to a week in refrigerator.