|White vinegar||2⁄3 Cup (10.67 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Plain yogurt||2⁄3 Cup (10.67 tbs)|
|Parsley sprigs||2 Large|
Peel the cucumbers and slice .
Sprinkle the slices with salt and leave for 30 minutes.
Rinse and drain thoroughly.
Mix the sugar with the vinegar and water and a shake of pepper.
Pour over the cucumber and leave to stand in a refrigerator for 1 hour.
Drain off the liquid and toss the cucumber in yogurt.
Chop the parsley finely and sprinkle on top.