Ingredients
Cucumber Salad
1 pound English cucumber, cut into ⅛-inch thick slices
1 cup red onion, cut into ⅛-inch thick slices
¼ cup apple cider vinegar
2 tablespoons water
1 tablespoon honey, or pure maple syrup
½ teaspoon kosher salt

Dressing
⅔ cup sour cream
1 tablespoon chopped dill
1 teaspoon apple cider vinegar
1 teaspoon honey
½ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon black pepper

Instructions
Salad
In a medium bowl whisk together ¼ cup apple cider vinegar, water, 1 tablespoon honey, and ½ teaspoon salt.

Add the sliced cucumbers and red onion. Stir to combine. Allow to sit for 30 minutes in the refrigerator, stirring halfway through. Thoroughly drain the vegetables.

Dressing
In a medium bowl whisk together the sour cream, chopped dill, 1 teaspoon apple cider vinegar, 1 teaspoon honey, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper.

Add the pickled cucumbers and onions to the sour cream dressing, stir to combine. Taste and season with more salt and pepper as desired.

See a bowl of this served with Salisbury steak here.

EDIT:  Removed extraneous characters generated by system update.

Paul,

That sounds good to me, especially with  the hot weather we're experiencing.

I try to avoid sweets, but will try your recipe with half the honey.

Thanks....