• Wash and thinly slice the mini cucumbers (about 1/8-inch is good) and add them to a bowl. You can slice these super thin, but they will release a lot more water when very thinly sliced.
• Thinly slice the red onion and add to the bowl as well. If you don't want to use fresh onion, you can also use pickled red onion if fresh red onions are too strong.
• Add the mayo, the dairy free sour cream, the pickle seasoning, and the black pepper, and stir until everything is mixed thoroughly and coated well.
• Store any leftovers in an airtight container in the fridge for 1-2 days.

If you don't have Trader Joe's pickle seasoning:

• Prepare the cucumbers and onions as above.
• Add the mayo and dairy free sour cream to a dish and whisk together with the vinegar and seasonings (dried dill, salt, garlic powder, onion powder, and black pepper). Mix until smooth.
• Add the creamy dressing to the cucumbers and onions and toss until everything is mixed well and coated.
• Store any leftovers in an airtight container in the fridge for 1-2 days.