Begin by slicing the English cucumbers into thin rounds. Place them in a colander and sprinkle generously with salt. Allow cucumbers to rest for 30 minutes to an hour.

After resting, rinse the cucumbers gently under cold water to remove the salt. Press lightly to extract any remaining liquid, and pat them dry.

In a mixing bowl, combine sour cream, everything bagel seasoning, white vinegar, and a dash of black pepper. Stir until smooth.

Add the cucumbers and thinly sliced red onion into the bowl with the dressing. Gently toss everything together until evenly coated.

Serve immediately or let the salad chill in the refrigerator for about 30 minutes for the flavors to meld.