These recipes came from McCormick Spices, as you can tell from the ingredients. There isn't much difference between them, aside from the sour cream. If your unpeeled cucumbers aren't bitter, don't peel them, just slice thinly. If you don't like raw onion in salads, I suggest trying onion powder, or skip onions and add some more of some other spice.

Cucumbers in Sour Cream
2 cups cucumbers, peeled and thinly sliced
1/2 teaspoon salt
1/2 cup dairy sour cream
2 teaspoons vinegar
1/2 teaspoon sugar
2 teaspoons instant minced onion (or finely minced fresh onion, or even onion powder)
1/2 teaspoon dill weed
Dash cayenne pepper or chili powder
Cracked black pepper

Place the cucumber slices in a bowl and sprinkle with salt. Cover with cold water and refrigerate 30 minutes. Drain well. Combine the sour cream with the remaining ingredients except the black pepper. Stir in the cucumber slices and toss lightly. Chill at least 1 hour before serving. Sprinkle with the cracked black pepper. Serves 4.

Sweet-Sour Cucumbers with Onions
2 cups cucumbers, peeled and thinly sliced
1/2 teaspoon salt
1 cup thinly sliced onions
1/4 cup vinegar
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon dill weed
1/4 teaspoon cracked black pepper
Dash of cayenne pepper

Place the cucumber slices in a bowl and sprinkle with salt. Cover with cold water and refrigerate 30 minutes. Drain well. Add the sliced onions. Combine the vinegar, 1 tablespoon water, sugar, dill weed, black pepper and cayenne. Pour over the cucumbers and onions and toss lightly. Chill 1 hour or longer, tossing occasionally, before serving.

I'm going to make some variation of this right now.

from: Spices of the World Cookbook by McCormick, 1979, 1964