Instructions: Fill a large bowl with salted ice water. Peel the cucumbers and slice them 1/8- to 1/4-inch thick. Place the cucumber slices in the water and let them stand 1 hour.

Meanwhile, combine the sour cream, vinegar, sugar, dill and celery seeds, mixing well. Refrigerate until ready to use.

Drain the cucumbers well and let them stand in a colander to air-dry, or lay the slices on paper towels. Place the slices in a serving bowl, add the onion and gently toss with the sour cream mixture. Chill thoroughly, at least 2 hours, before serving.

This recipe yields 12 servings.

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