Aunt Tillie's Cucumber Dill Dressing

Ingredients:
1 Medium Cucumber, peeled, seeded and diced
1 tablespoon or more of finely chopped or scraped onion
1 Cup Mayonnaise (Hellman's, originally from Manhattan's Upper West Side, is best)
1/2 Cup Sour Cream
Juice of 1/2 Lemon
1/2 Cup fresh Dill (finely chopped)
Salt & Pepper to taste
Pinch of Sugar if desired

Method:
Quarter cucumber in long direction after removing dark green skin. Remove seeds and pulpy portion in center. Cut remainder in to thin julienne (1/4" or finer) and cross cut to make fine dice.

Peel onion and cut in half through root end. Cut a few thin slices and chop fine, or scrape with spoon to get about one tablespoon of onion juice and scraped onion.

Juice half of lemon and remove seeds from juice.

Remove large stems from a big handful of dill (Fresh is much more fragrant and tasty), about 1/2 a bunch - the whole bunch if it is small. Thin stems are OK. Finely chop into threads and short pieces. Best to chop in three directions - once across, and two more times at opposing 45 degree angles - a few slightly larger pieces are OK.

In a medium bowl combine cucumber and all other ingredients. Add salt and pepper to taste. A good teaspoon of fresh pepper is suggested, and about half of a teaspoon of salt. Depending on the purpose of the dressing, a bit of sugar may be added. A teaspoon or thereabouts depending on the taste of the cucumber being used. Allow flavors to develop for an hour or more.

Most delicious on first being made - but will keep several days covered tightly in refrigerator
Wonderful as a Salad dressing or as a garnish for Meat & Fish
My favorite is a dollop on top of Chili