Start by slicing the English cucumbers into thin rounds and placing them in a colander. Sprinkle the cucumbers generously with salt and toss to coat evenly. Allow them to rest for 30 minutes to 1 hour to draw out moisture and enhance crunchiness.

After resting, rinse the cucumbers under cold running water to remove excess salt. Press down on the cucumbers to expel more water and pat them dry with paper towels.

In a mixing bowl, combine sour cream, everything bagel seasoning, white vinegar, and ground black pepper. Whisk together until smooth and well-blended.

Add the prepared cucumbers and finely sliced red onion to the bowl with your dressing. Gently fold everything together until well coated. Adjust with additional salt or pepper as needed. Can be served immediately or refrigerated for 30 minutes before enjoying.