Cut the cucumbers into super thin slices. If you have a mandolin, that's handy to make them all the same size.
Place in a medium bowl and coat them in 1 1/2 teaspoons salt.
Place the bowl in the fridge for 1 hour.
Meanwhile, in a small bowl, combine the 1/4 teaspoon pepper, sour cream, 1 tablespoon + 1 teaspoon vinegar, dill and sugar. Taste and add more vinegar and salt, if desired. Once well combined, add to the cucumbers and mix until very well combined. Place in the fridge while the cucumbers are still soaking.
When the hour's up, remove the cucumber bowl from the fridge, drain the liquid, and then use a tea towel to squeeze out the remaining liquid.
Add the sour cream mixture to the cucumbers and stir until totally combined. Top with fresh dill and a little more freshly ground black pepper.
The salad should be cold already but if it's not, chill for at least 20 minutes. This also lets the cucumbers "marinade" in the dressing. This salad is best enjoyed the day of making.
