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Using a mandoline, thinly slice 2 cucumbers. Arrange the cucumber slices in a single layer on paper towels or a clean kitchen towel. Sprinkle with ¼ teaspoon salt; let stand until the cucumbers release some of their moisture and look glossy, about 15 minutes.
Meanwhile, whisk ¼ cup sour cream, 3 tablespoons yogurt, 1 clove garlic grated, 1½ tablespoons white vinegar, 2 tablespoons dill, the remaining ¼ teaspoon salt and ½ teaspoon pepper together in a large serving bowl until smooth. Refrigerate until ready to use.
Pat the cucumbers dry with clean paper towels or a clean kitchen towel. Add the cucumbers to the dressing and toss to coat evenly.
Garnish with additional dill and pepper, if desired. Serve immediately, because its wet. But if you serve it later, its still very nice 🍴