Cucumber Yoghurt Relish

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Preparation info

  • About

    3 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 small cucumbers
  • Β½ teaspoon salt
  • 2 tablespoons vinegar
  • ΒΌ cup chopped scallions
  • 2 cups yoghurt


  1. Score the skin of the cucumbers lengthwise with a fork. Cut the cucumbers into halves, discard the seeds, and finely chop the cucumbers.

  2. 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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