Pennsylvania Dutch Cucumber Salad

3-4 small cucumbers
1 tsp. salt
1 med. onion, thinly sliced into rings
½ cup sour cream
1 Tbs. fresh chives, chopped or 1 tsp. dried chives
2 Tbs. vinegar
½ tsp. dried dill seed
¼ tsp. pepper
Pinch of sugar

Peel cucumbers, slice paper thin into a bowl.  Sprinkle with salt. Cover and refrigerate 3 to 4 hours.  Rinse and drain cucumbers. Pat gently to press out excess liquid.  Combine cucumbers and onion in a large bowl; set aside.  In a small bowl combine sour cream, vinegar, chives, dill seed, pepper and sugar.  Just before serving add dressing to cucumbers and toss.