Peel the cucumbers. Cut each cucumber in half crosswise, then score the outside lengthwise with a fork to create ridges.

Slice the cucumbers into thin, even slices and place them in a large bowl.

Sprinkle the cucumbers with about 2 teaspoons of salt and toss with clean hands until evenly coated. Let stand for 15–20 minutes to draw out excess moisture.

While the cucumbers are resting, make the dressing. Finely mince the garlic, then whisk together the garlic, white wine vinegar, ½ teaspoon paprika, sour cream, and olive oil. Season with freshly ground black pepper to taste. Add more paprika if desired.

Drain the cucumbers in a colander and rinse them briefly with cold water to remove the excess salt. Place a small plate over the cucumbers and gently press down to remove as much liquid as possible. Alternatively, place the cucumbers in a clean dish towel and gently squeeze out the excess moisture.

Blot the cucumbers dry with paper towels, then return them to the dried bowl.

Pour the dressing over the cucumbers and gently toss until evenly coated.

Let the salad rest for about 30 minutes before serving so the flavors can blend.

Serve with additional sour cream and paprika at the table, if desired.

Cover and refrigerate leftovers. The salad will keep overnight and may be even better the next day.