Iskilip Vinegar Salad Product Description and Distinctive Features: Iskilip Vinegar Salad is a traditional product originating from the Iskilip district of Çorum province. It is made using ingredients such as yogurt, water, fresh seedless cucumbers, garlic, grape vinegar, sugar, and salt, resulting in a watery texture. The garlic is crushed and placed in a food-safe cloth, allowing its aroma to infuse the mixture without leaving any garlic pieces in the final product. Before use, cucumbers are softened by soaking them in water. Iskilip Vinegar Salad holds a special place in the culinary traditions of the Iskilip district and has a rich historical background. It is commonly served alongside Iskilip Dolma, which is registered under geographical indication number 130, during important celebrations on traditional tables prepared in Iskilip. Thus, this dish is closely linked to its geographical origin and local reputation. Production Method: Ingredients for Iskilip Vinegar Salad (serves 4): 260 g yogurt 250 ml grape vinegar 500 ml water 25 g cucumber 15 g garlic 20 g white sugar 5 g salt To prepare Iskilip Vinegar Salad, mix yogurt and water in a bowl until a watery buttermilk texture is achieved. Add the grape vinegar to the mixture. Place crushed garlic inside a food-safe cloth and submerge it in the vinegary buttermilk, allowing the garlic aroma to infuse without leaving any garlic pieces in the salad. Stir in the salt and sugar. The cucumber, cut into small cubes, is soaked in water for 4-6 minutes to soften before being added to the salad. Serve the Iskilip Vinegar Salad chilled in bowls.