Cucumber, Yogurt, and Mint Sauce

• 1 1/4 pounds of small pickling (Kirby) cucumbers, each preferably 4 ounces or smaller
• 1 1/2 teaspoons kosher salt, or more to taste
• 1 cup plain whole-milk yogurt, cold
• 1 tablespoon chopped fresh mint leaves
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil

1. Rinse and dry the cucumbers, but dont peel them.
2. Trim the ends and slice thinly crosswise, 1/8 inch or less.
3. Put all the slices in a bowl, and toss them well with the salt; turn the slices into a colander, and set it over the bowl (or in the sink).
4. Let the cukes wilt and release their juices for at least an hour, but 2 to 3 hours is better; then toss the slices gently once or twice so the liquid drains off.
5. Shortly before serving, pick up a handful of slices and press them between your palms.
6. Dont crush or break them, but squeeze firmly, to get out as much liquid as you can.
7. Put all the squeezed slices in a bowl, separating them if theyre stuck together; plop the yogurt into the bowl, and fold it into the cukes.
8. Fold and toss in the mint, lemon juice, and olive oil.
9. Taste, and add more salt (or more yogurt, or any of the other seasonings) as needed.
10. Heap into a small bowl for serving.
11. Refrigerate any leftoversthe yogurt may get watery, but the slices will still be tasty, and it will last for 2 or 3 days
12. A refreshing complement for grilled and poached fish or chicken.
13. Good with anything spicy, roasted, or grilled.
14. A spoonful will make any sandwich better and juicier.

pickling, kosher salt, milk, mint leaves, freshly squeezed lemon juice, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/cucumber-yogurt-and-mint-sauce-384536 (may not work)