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By Craig Claiborne
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.
© 1966 Craig Claiborne estate. All rights reserved.