Original recipe: Elise Bauer, Simply Recipes. Historical TastyMaza entry posted by LinkUp, January 17, 2012.

This restoration preserves the recovered ingredient quantities and cooking procedure in newly written functional instructions. The original personal narrative and photographs are omitted. Marked food-safety updates are modern editorial additions.

Food-safety correction (2026): Discard cucumbers that taste noticeably bitter or different from their usual taste. The historical instruction to soak bitter cucumbers to make them usable is omitted. Centre for Food Safety guidance.

Ingredients

  • 2 cucumbers, peeled, quartered lengthwise, then sliced
  • Plain yogurt, about 1 cup
  • 1 teaspoon dried dill, or a couple of teaspoons of fresh dill
  • Sprinkling of salt and pepper

Method

  1. Use cucumbers that have been peeled, cut lengthwise into quarters and sliced, as specified in the recovered ingredient list.
  2. Combine the cucumber slices with the plain yogurt and dill, stirring gently to distribute them. Season with salt and pepper to suit your taste.