Recipe adapted from "The Frugal Gourmet on our Immigrant Ancestors", http://www.ebicom.net/kitchen/page/veggies/cukesal.htm
Serves 6. * 3 cups plain yogurt * 12 fresh mint leaves * 2 cloves garlic, peeled * salt, to taste * 2 or 3 cucumbers, peeled and thinly sliced Drain the yogurt in a cheesecloth-lined colander for several hours, discarding the liquid that has collected. Place the mint and garlic together in a salad bowl and crush with a little salt. Add the drained yogurt and cucumbers. Mix and chill before serving. - Updated: March 14, 2005
