Gather the ingredients so that you have everything close at hand on the counter or table.
PREPARE THE INGREDIENTS
Partially peel the cucumbers with a vegetable peeler.
Using a large cutting board, remove the ends of the cucumbers. Slice the cucumbers, into 1/4″ rounds.
Slice the sweet onion, and dice the green peppers. Place in a medium mixing bowl.
Assemble the Salad
Using a glass measuring cup, mix together the sour cream, cider vinegar, granulated sugar, Ranch Dressing Mix, kosher salt and freshly ground black pepper.
Pour the dressing over the vegetables and carefully stir with a rubber spatula until combined.
Transfer salad to a serving bowl. Cover the dish and chill for 1-2 hours. Serves 4-6.
Notes
* When it comes to garden cucumbers, I’ve learned to always test the ends of the cucumbers for bitterness before using any in my recipes. Simply carve off a small piece from the sliced ends and taste it for bitterness. If you find one that is bitter, spit it out as soon as you can and do not use that cucumber.