I’m now on a quest. Here’s what I tried last night, which was good. Better than the earlier one I posted but not quite perfect. It’s from The New Settlement Cookbook, which you might be able to find around used, as it’s a few years old. I get a lot of good “plain old fashioned” kind of recipes out of it, including having learned how to make pan gravy from it, roast chicken, chicken paprika, and more. I think the lemon juice/vinegar combination added a lot of “sparkle” for lack of a better word. And this had more sugar than the earlier recipe. It was good.

3 small cucumbers, peeled and sliced
1/2 cup sour cream
2 Tbs lemon juice
2 Tbs vinegar
2 Tbs sugar
1/4 tsp salt
2 tsp dried dill

They said to salt and drain the cucumber. I skipped that part. I don’t pull the seeds out either.

Mix together everything but the cucumbers, then mix in the sliced cucumbers. Chill an hour or more before serving.

I did remember that the first time I made this I used one of those long thin English cucumbers. I cannot believe that alone made the flavor difference, but perhaps it did.