In a medium bowl, whisk together 1 cup of sour cream, 1/3 cup mayonnaise, 1 teaspoon of Dijon mustard, and 1/2 cup of pickle juice until well combined. Add in 1 teaspoon each of garlic powder, dried onion, dried dill, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Continue whisking until the dressing is smooth and creamy, and the flavors meld beautifully.

While the dressing sits, slice 4 to 5 Persian cucumbers thinly, ensuring they are uniform for consistent crunch. If desired, you can also chop some pickles. Place the sliced cucumbers and pickles in a large mixing bowl.

Pour the creamy dressing over the cucumbers and any optional pickles in the bowl. Using a spatula, gently fold the dressing into the cucumbers to ensure each slice is nicely coated.

Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 15 minutes.

Once chilled, give the salad a quick stir. Adjust seasoning if needed, transfer to a serving dish, and garnish with additional herbs like fresh parsley or dill before serving.