Wash and peel the English cucumbers. Thinly slice them about ¼ inch thick and place in a large mixing bowl.

In a separate small bowl, combine sour cream, dill, white vinegar, salt, garlic powder, and sugar. Whisk until smooth.

Pour the dressing over the cucumber slices and toss until coated.

Cover with plastic wrap and refrigerate for at least 1 hour.

Once chilled, stir gently and serve garnished with fresh dill or parsley.