Peel the cucumbers, then halve or quarter them lengthwise and slice thinly - I used the 2mm slicing blade on my food processor. Cover the slices with cold water and refrigerate overnight - about 15-20 minutes with a food processor.
Day of: 20-35 minutes
Separate the dill leaves from the dill stem, and mince the leaves. This should produce approximately 1/4 cup minced dill.
Whisk together the dressing: sour cream, dill, apple cider vinegar, almond extract, and salt.
Drain the cucumbers and, in batches, squeeze with paper towels or run through a salad spinner to remove excess water. Using a salad spinner is both faster and more effective.
Add cucumbers to the dressing, mixing until they are coated.