| 1 | This is from alice brock at alice"s restaurant. |
| 2 | Yes, that one. |
| 3 | Peel and slice cucumbers as thin as you can. |
| 4 | Peel and slice red onions thin as you can. |
| 5 | (it"s easier if you cut the onion in half and slice cut side down) use a deep 1 gallon bowl or crock. |
| 6 | Alternate layers of cukes and onions with sprinkles of the salt and sugar between each layer. |
| 7 | This will draw out the juices that make it soup. |
| 8 | Pile sour cream on top. |
| 9 | Do not stir. |
| 10 | Cover and refrigerate for 24 hours or more. |
| 11 | To serve, add the fresh dill weed and lemon juice and stir it up. |
| 12 | Add more lemon juice or sugar to taste. |
| 13 | Cool and refreshing, this is just perfect when it is too hot to cook, and cucumbers are running wild |
