Cookbook:Snezhanka (Bulgarian Cucumber and Yogurt Salad)

| Cuisine of Bulgaria

Ingredients

 * 1 liter of plain yogurt (two regular containers in Bulgaria)
 * ½ kg pickles or cucumbers or mixed
 * 1–2 tbsp of oil
 * 1 tbsp vinegar or lemon juice
 * 1 tsp seasoned salt (like "Vegeta") or salt (use no salt if you are using salty pickles)
 * 2–3 tbsp chopped dill
 * 2–3 cloves crushed garlic
 * 2–3 spoonfuls ground walnuts

Procedure

 * 1) Strain the yogurt, and cut the pickles/cucumbers into tiny cubes.
 * 2) Mix all the ingredients except for the walnuts.
 * 3) Sprinkle the walnuts on top of the salad. Enjoy!

Notes, tips, and variations

 * If you use thick American yogurt, use about ½ liter and skip the straining.