Set a colander over a bowl, and salt the cucumber. Let drain for 20 minutes. Pat dry.
Meanwhile, chop the garlic with a generous pinch of salt. Chop into a paste.
In a medium bowl, mix the garlic paste with yogurt, lemon juice, mint leaves, and pepper to taste. Stir in the cucumbers. Taste for seasoning. Keep in the refrigerator until ready to eat. Serve with Baked Whole Wheat Pita Chips.