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In a large bowl, whisk the sour cream, vinegar, sugar and pepper until the sugar has dissolved and the ingredients have blended smoothly. Add the cucumber and onion slices, and toss to coat. Editor's Tip: For the crispest vegetables, before adding them to the salad, toss the cucumber and onion slices with 1 to 2 teaspoons salt and let them sit for 30 minutes. Gently squeeze the slices to remove moisture and salt. Rinse the vegetables and squeeze them again for even less salt in the final recipe.
Cover the bowl and refrigerate the salad for at least four hours. Serve the salad with a slotted spoon or tongs, letting the excess dressing drain into the bowl. Grind more pepper over each serving to taste.