Begin by washing 2 medium English cucumbers and slicing them into thin rounds. Place the sliced cucumbers in a colander and sprinkle with 1 teaspoon of salt, tossing to coat. Allow them to rest for 30 minutes to 1 hour.

After the cucumbers have rested, rinse them gently under cold running water to remove the salt. Use your hands or a clean kitchen towel to press and squeeze the cucumbers, ensuring you eliminate as much moisture as possible. Pat them dry with paper towels.

In a large mixing bowl, combine ½ cup sour cream, 3 tablespoons of everything bagel seasoning, 2 teaspoons of white vinegar, and ½ teaspoon of freshly ground black pepper. Stir until the mixture is smooth.

Add the prepared cucumbers and ½ cup of thinly sliced red onion to the bowl with the dressing. Gently toss everything together.

You can serve the salad immediately or refrigerate for at least 30 minutes for deeper flavors.