300 g / 10 oz cucumbers pickles (use fresh cucumbers if you do not have pickles)
300 ml / 10 oz tick Yoghurt (drain from the water)
300 ml / 10 oz sour cream
1 tsp Salt
2 cloves garlic
2 tbsp olive oil
Fresh dillCut on small cubes the cucumber pickles dry and drain very well from the water, if you do not have pickles you can use regular cucumbers but the taste is different. Drain the yoghurt very well from the water and mix it with the sour cream. Smash the garlic cloves and mix them together with the yoghurt. Add the olive oil, salt, grinned walnuts, and the finely chopped dill. Mix very well and at the end add the cucumbers. Leave in the fridge for at east 1 hour. Decorate with olives.