1 cup Greek yogurt or sour cream
3 Tbsp apple cider vinegar
3 Tbsp granulated sugar
2 tsp fresh dill, chopped
1 tsp kosher salt, divided
½ tsp garlic powder
½ tsp onion powder
¼ tsp celery seed
⅛ tsp white pepper
1 medium Vidalia onion, thinly sliced
Slice the cucumbers and pay flat on doubled paper towels. Sprinkle lightly with ½ tsp kosher salt then gently press another paper towel on top. Rest for 30-45 minutes to allow some of the juices to be released from the cucumber slices. In a medium mixing bowl, whisk together the remaining ingredients, reserving the sliced onion. Stir in the cucumber and sliced onion. Adjust the salt if needed. Chill until serving. Sprinkle with additional dill before serving, if desired.