Cut the cucumber into slices or grate into pieces. Add some oil so that it blends easily. Then add salt and pepper to taste. Add about 1 tablespoon of vinegar. Then mix in a few drops of sweetener or some sugar (if sugar is used, mix in until it is dissolved). Mix everything well and season again. Finally add the dill and - if possible - let it steep for about 2 to 3 hours. You can also eat it straight away. Tip: If you prefer the whole thing with sour cream or sour cream, omit the vinegar and sweetener or sugar and then use 250 g sour cream or 250 g sour cream. But then the salad is no longer vegan.
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