¾ tsp salt

3 gloves of garlic

1 ½ cup of plain yogurt

1 small cucumber

1 tbs chopped fresh mint or one tsp of dried mint

1 tbs red wine vinegar

Peel the cucumber, half it lengthwise and remove the seeds. Finely chop the cucumber. Squeeze it over the sink in clean towel to remove some of the liquid, then add the cucumber to the mixture. Stir in the mint and vinegar. Cover and refrigerate it keeps for two days.