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Cucumber Yoghurt Relish
- About
3 cups
- Difficulty
Easy
Published 1966
Ingredients
2 small ½ teaspoon 2 tablespoons
Method
Score the skin of the cucumbers lengthwise with a fork. Cut the cucumbers into halves, discard the seeds, and finely chop the cucumbers.
Sprinkle the chopped cucumbers with the salt and vinegar and let the mixture stand for twenty mintues. Drain, if necessary. Add the cucumbers and scallions to the yoghurt.
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