Instructions:
- Wash and thinly slice the cucumbers (about 1/8 inch thick). Place slices in a large colander, toss thoroughly with 1 teaspoon of kosher salt, and allow them to sit undisturbed for 30–45 minutes to draw out excess moisture.
- While the cucumbers rest, cook the bacon in a frying pan until perfectly crisp. Drain thoroughly on paper towels and chop roughly once cooled.
- After resting, gently squeeze the excess liquid from the cucumber slices (or pat them very well with clean kitchen towels to ensure they are dry). Return the dried slices to a large, clean mixing bowl.
- In a separate small bowl, whisk together the sour cream, mayonnaise, white wine vinegar, sugar, Dijon mustard, black pepper, and a pinch of sea salt until the dressing is completely smooth. Taste and adjust seasoning.
- Pour the prepared dressing over the cucumbers in the large bowl. Gently fold the mixture until every cucumber slice is evenly coated.
- Cover the bowl and refrigerate for a minimum of 30 minutes to allow the cucumbers to fully absorb the dressing flavours.
- Just before serving, gently fold in the chopped crispy bacon and the grated sharp cheddar cheese. Garnish generously with snipped chives and fresh dill. Serve chilled.