Peel and thinly slice the cucumbers, then place the slices on a flat plate. Salt lightly and tilt the plate so that excess water will drain off easily. Let stand for about 1 hour at a slant.
Put the garlic cloves through a garlic press into a small bowl. Add the yogurt, lemon juice, dill and white pepper; stir until well mixed. Add the olive oil and stir vigorously until blended.
Place the drained cucumber slices in a salad bowl, pour the dressing over the top and toss gently. Refrigerate for at least 1 hour to allow the flavors to marinate, then serve.
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