Gurkensalat (German Cucumber Salad)

2 large cucumbers, sliced thin

½ onion, sliced thin

1 teaspoon salt

½ cup sour cream

2 tablespoons white sugar

2 tablespoons white vinegar

1 teaspoon dried dill

1 teaspoon dried parsley

1 teaspoon paprika

Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.

Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.

Fold cucumber and onion slices into the sour cream mixture.

Refrigerate 8 hours to over night; garnish with paprika to serve.