In a strainer, squeeze out excess liquid from the cucumbers. Mix with sour cream, herbs, and salt and pepper to taste. Refrigerate until ready to use.
Variations: Substitute 1 pint good-quality whole milk plain yogurt for one pint of the sour cream. Omit herbs and add one clove minced garlic and approximately1tablespoon cumin, to taste. Or add 4 or 5 finely minced scallions, greens included. One to 2 tablespoons Dijon mustard can be added to either combination.
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