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Combine the sour cream, vinegar, garlic and sugar in a medium sized bowl and cover tightly. Refrigerate while you drain the cucumbers or for up to 24 hours.
Peel (optional) and slice cucumbers very thin (a mandolin is great for this).
Place the thinly sliced cucumbers in a colander and place the colander over a mixing bowl. Salt the cucumbers and stir to make sure the salt is well distributed.
Let them drain for at least 30 minutes or up to 2 hours, then press gently with a paper towel to extract as much liquid as possible into the bowl.
Remove the dressing from the refrigerator and add the cucumbers, stirring gently to evenly coat. The dressing may get a little thinner as it sits because the cucumbers will continue to release their juices even after they were drained.
Sprinkle some paprika on top for color, if desired. Serve immediately or chill until ready to serve.