Peel the cucumbers and slice the cukes very thin so that theyre almost transparent. Place in a bowl and dust lightly with salt as you go. This will draw out the moisture.
Slice the onion thinly and then cut in half. Place them in the bowl on top of the cucumber slices. Allow this to sit for 30 minutes.
In a small measuring cup (1 cp.), mix the water, oil, cider vinegar, and sugar until dissolved. Add the sour cream, dash of pepper, and mix well.
Taste for a balance of even sweetness and sour and adjust accordingly. Add fresh dill, chives, parsley, and lemon juice and mix well. Set aside.
Gently squeeze excess moisture from the cuke slices and drain the juices. Pour the dressing over the slices, fold over a few times, and refrigerate. After 2-3 hours fold over again.
One hour later, drain the bowl juices into a measuring cup and taste for proper balance. Adjust for taste accordingly and pour over the salad. Serve at slightly below room temperature or chilled.
