I heard a rumor when I picked up my share today that people feel like they are drowning in cucumbers. This is an old family recipe from Bulgaria. There are many variations as cucumbers in yogurt are enjoyed in many different countries. So if you have a favorite flavoring combination, try it out. Think of this as a type of salad for hot summer days. It’s a great side dish, too.

Ingredients
2 cucumbers
1 tablespoon dried dill (remember to use more if you have fresh)
1 1/2 cups plain yogurt
2-3 tablespoons lemon juice (more or less to taste)
salt & pepper to taste

Directions
Peel and slice the cucumbers the way you like to eat them
Mix everything together
Taste, and adjust the flavorings accordingly

Chill, and eat!

Other information
Above is the “base” recipe. If you’re feeling adventurous, try adding one of these seasoning combinations to the recipe above: fresh parsley, garlic & olive oil; green onion, cumin, green chillis & mint; ginger, turmeric & coriander. Just 3 variations I’ve come across. Using fresh (not dried) spices is generally preferred if they’re available.
Blended together, this dish becomes a cooling addition to a curry or other spicy dish.
(You can always make lactic fermented pickles with the extra cucumbers … remember “refrigerator pickles”?)