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Adapted from a recipe by Lee Bailey
2-3 cucumbers (about 18 oz)
1 tablespoon finely chopped mint leaves
1/2 cup plain yogurt (I use my own, homemade Greek-style yogurt)
3 tablespoons rice wine vinegar
1 teaspoon brown sugar
1/8 teaspoon white pepper
Salt to taste
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1st Keep
 LindaR
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