• Begin by slicing the cucumbers on a mandoline set to 1/16" thickness. Note: While a mandoline is best for ensuring paper thin slices, you can also just use a knife while making sure to slice the cucumber as thin as possible.
• Add the cucumbers to a large bowl, then add the minced shallots, chopped fresh dill, white vinegar, water, sugar and salt. Stir to combine ingredients then cover the bowl and refrigerate it, stirring occasionally, for at least one hour prior to serving. Note: You can prepare the salad up to 24 hours in advance.
• When ready to serve, use a slotted spoon to transfer the salad into serving dishes. Top with a dollop of sour cream and a dash of Hungarian paprika.

Kelly's Notes:

• Slicing the cucumbers as thinly as possible is key for them to absorb the flavors of the dressing.
• Taste the dressing before adding it to the salad and adjust the seasonings as needed. If you prefer a tangier salad, add a bit more vinegar. If you prefer it sweeter, adjust the sugar accordingly.
• The cucumber salad will last up to 3 days when stored in an airtight container in the refrigerator. Any longer and you risk losing the freshness factor.
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