1. In an airtight container (that can hold 2 cups), combine the yogurt, salt, and the garlic. 2. Peel the cucumber, and remove the seeds if they are large. Finely chop the cucumber. 3. Squeeze the cucumber bits to get rid of any excess liquid, then add it to the yogurt. 4. Stir in the dill, pepper, and the vinegar. Mix thoroughly. 5. Cover and refrigerate for up to two days. ---------------------------------------------------------------------------
Nutrition
Ingredients
