In a large mixing bowl, combine the thinly sliced cucumbers with sea salt. Allow to rest for about 20 minutes.

In a medium bowl, mix dairy-free yogurt or sour cream with grated garlic, sugar or Erythritol, vinegar, chopped dill, and black pepper until smooth and creamy.

Drain the cucumbers and gently squeeze out any excess moisture. Mix them into the creamy dressing until well coated.

If using, thinly slice half an onion and fold it into the salad for added flavor.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.