Cucumbers always make a quick to fix salad, side dish or accompaniment and they are one of my family's favorite fresh vegetables. I often use the long engish variety as I've found there is no need to peel or seed them. This relish is good served with lamb.

Ingredients:
2 large cucumbers
Salt
1/4 cup minced red onion
1/4 cup red bell pepper
1/4 cup minced fresh mint
3 Tablespoons rice wine vinegar
1 teaspoon minced garlic, or 1/2 teaspoon Watkins Garlic Granules
1  teaspoon Wakiins Jalapeño Hot Pepper Sauce (or to taste)
1 1/2 teaspoons sugar

Directions: Wash, peel, and remove seeds from cucumbers.  Dice cucumbers and place in a fine mesh sieve, sprinkle with salt and allow to drain over a bowl or the sink for an hour. Pat cucumber dices dry with a paper towel and place in a large bowl.  Combine onion, bell pepper, mint, vinegar, garlic, jalepeno sauce and sugar with cucumbers and toss well.  Cover and allow to chill in refrigerator for one to four hours before serving. Keeps well in the fridge for several days. When ready to serve, remove from refrigerator and stir well.