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Slice 2 English cucumbers and½ cup red onion, to ⅛-inch thickness using a mandoline and add them to a large bowl.
In a medium bowl, whisk together ½ cup sour cream, 1 tablespoon minced fresh dill, 1 teaspoon minced fresh parsley, 2 tablespoons distilled white vinegar, 1 ½ teaspoons granulated sugar, ½ teaspoon salt, and ⅛ teaspoon ground black pepper.
Pour the sour cream mixture over the cucumbers and toss until evenly combined. Cover the bowl and let it chill for at least several hours, or overnight, before serving.