Cucumbers in Sour Cream

2 cucumbers, thinly sliced

1 (8 ounce) container sour cream

¼ cup distilled white vinegar

⅓ cup white sugar

salt and ground black pepper to taste

Place the cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.

Whisk the sour cream, vinegar, sugar, and salt in a mixing bowl until the sugar has dissolved. Drain the cucumbers and squeeze out the excess water; add to the bowl and mix to coat with dressing.