Instructions: Combine sour cream, sugar, vinegar, dill, pepper, salt and celery seed; blend. Pare cucumber and slice as thin as possible. Clean the onion, but slice it by hand, a bit thicker than the cucumber. Add the vegetables to the sour cream mixture and toss lightly. Refrigerate for at least two hours so the cukes can absorb the dressing. Sprinkle with additional dill and serve.

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