Cucumber Yogurt Chill

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Peel and slice 4-5 small pickle cukes into a medium sized bowl. Add 1/2 red onion, finely minced. Season with celery salt, cracked black pepper, dill weed, to taste.

Toss with 1 cup plain yogurt, a little red wine vinegar. Refrigerate.

 

Side Hill Farm yogurt from Western Massachusetts is great.

3 thoughts on “Cucumber Yogurt Chill”

  1. Pingback: Burmese Chicken & Mushrooms | Recipe Detours

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