- Step 1
Arrange one-quarter of cucumber slices in the base of a colander. Sprinkle with 1 teaspoon of salt. Repeat to form 4 layers. Cover. Place onto a plate. Set aside for 30 minutes.
- Step 2
Combine sour cream, dill, lemon rind and 1/3 cup lemon juice in a large bowl. Season with white pepper. Mix well to combine.
- Step 3
Pat cucumber dry with paper towels. Add to sour cream mixture. Toss until combined. Transfer to a bowl. Cover. Refrigerate for 2 hours or until chilled. Serve.