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.
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Perfect summer treat!
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