Snezhanka (Bulgarian Cucumber and Yogurt Salad)

Ingredients

• plain yogurt, two regular containers in Bulgaria1 l
• pickles or cucumbers, or a mixture1/2 kg
• oil1–2 tbsp
• vinegar or lemon juice, or lemon juice1 tbsp
• seasoned salt or salt, such as Vegeta, or salt; omit if using salty pickles1 tsp
• dill, chopped2–3 tbsp
• garlic, crushed2–3 clove
• walnut, ground2–3 spoonful

Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.