Iskilip Vinegar Salad Product Description and Distinctive Features: Iskilip Vinegar Salad is a product produced in the Iskilip district of the Corum province, using yogurt, water, fresh seedless cucumber, garlic, grape vinegar, sugar, and salt. It has a watery consistency. After crushing the garlic and placing it in a suitable cloth for food contact, it is left in the mixture to allow its aroma to blend, but garlic pieces are not present in the product. Cucumbers are softened in water before use. Iskilip Vinegar Salad holds significant importance in the culinary culture of the Iskilip district and has a long history. It is served alongside the Iskilip Dolma, registered with the number 130 as a geographical indication, on special occasions in Iskilip's prepared tables. Therefore, there is a connection between geographical boundaries and reputation. Production Method: Ingredients for Iskilip Vinegar Salad (4 servings): - 260 g yogurt - 250 ml grape vinegar - 500 ml water - 25 g cucumber - 15 g garlic - 20 g white sugar - 5 g salt Preparation of Iskilip Vinegar Salad: Yogurt and water are mixed in a bowl to create a watery buttermilk consistency. Vinegar is added. Crushed garlic is placed in a suitable cloth for food contact and left in the vinegary buttermilk mixture. This allows the garlic aroma to blend into the mixture without having garlic pieces in the product. Salt and sugar are added to the mixture. Cucumber, diced into cubes, is softened in a water-filled bowl for about 4-6 minutes before being added to the mixture. Iskilip Vinegar Salad is served by placing it in bowls.