Snezhanka (Bulgarian Cucumber and Yogurt Salad)

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
Snezhanka (Bulgarian Cucumber and Yogurt Salad)

Photo: Vassia Atanassova - Spiritia / Wikimedia Commons / Public domain

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.