Cucumber, Yogurt, and Mint Sauce

Name: Cucumber, Yogurt, and Mint Sauce
Yield: makes about 2 1/2 cups
Ingredients: 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

December 14, 2011

I remember having this condiment someplace in the Balkans, and it has been a summertime staple at my house ever since, especially when small crisp pickling cucumbers are abundant. A couple of hours before we eat, I salt the cuke slices and let them wilt. Just before we sit down, I toss the slices in yogurt with mint from the garden. A spoonful is enough to sauce a portion of fish, but I make it in big batches, because everyone heaps it on their plates as a dinner vegetable. Double the formula here to make a generous side dish serving six.

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