Salt the cucumbers and onions throughout and place in large bowl; place a plate that will fit inside the bowl on top of them.
Let stand in refrigerator for 2 or more hours.
When the time is up, drain the water from the cucumbers and onions; add the sour cream, half and half, vinegar and a tablespoon more of salt, if desired. If you do not like it to be too soupy, you can decrease the amounts of the half and half and sour cream by half or more, depending on your taste.
Mix thoroughly; place in refrigerator for another half hour to a hour to chill the ingredients and serve.