Begin by thinly slicing the English cucumbers into ¼-inch coins; place the cucumber slices in a fine mesh strainer over a bowl to allow excess moisture to drip off.

Sprinkle the kosher salt evenly over the cucumber slices, tossing gently to coat. Let them sit at room temperature for about 30 minutes.

After 30 minutes, return to the strainer and toss gently to release moisture. Blot the cucumber slices with paper towels to absorb excess liquid.

In a mixing bowl, combine the sour cream, Greek yogurt, apple cider vinegar, ground pepper, and fresh dill. Whisk until smooth and creamy.

Carefully fold the drained cucumbers into the creamy dressing, ensuring each slice is evenly coated.

Transfer the mixed salad into an airtight container and refrigerate for at least 2 hours to allow flavors to develop.

Before serving, give the salad a gentle stir and taste. Adjust seasoning with additional salt or pepper if desired.