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In a medium bowl, stir together the sour cream, garlic, white wine vinegar, dill, sugar, ¼ teaspoon salt, and pepper until well-combined. Cover and refrigerate.
Peel and very thinly slice the cucumbers. Add the cucumber slices to a colander placed over a deep bowl. Sprinkle with the remaining ¾ teaspoon salt and stir well to coat all of the slices. Loosely cover with a paper towel (or a clean kitchen towel) and allow to drain for 2 hours, stirring every 20 minutes or so.
After 2 hours, press down on the cucumbers in the colander to extract any extra moisture. Spread out the slices on a couple of paper towels and pat dry. Remove the dressing from the fridge and stir in the cucumber slices. Either serve immediately or return to the refrigerator for 1 hour or up to overnight. Just before serving, adjust the salt and pepper, to taste.