Greek Tzatziki Gets a Tangy Boost with Salty Pickled Cucumbers
Traditional Greek tzatziki is a simple but brilliant sauce made from thick yogurt, cucumber, garlic, lemon and dill. Served across Greece as part of a meze or alongside grilled meats, it’s known for its fresh, cooling flavour.
This pickle tzatziki recipe adds a tangy twist by replacing fresh cucumber with grated pickled cucumbers. The result is a thick, creamy sauce with a satisfying crunch and a subtle vinegary bite.
How Tzatziki Is Traditionally Served
For Greek locals, tzatziki is often served as part of a meze spread alongside olives, bread, grilled vegetables and meats. It is also a classic accompaniment to gyros and souvlaki and is frequently served with grilled lamb, chicken, fish or vegetables. But there is plenty of room for this sauce to make appearances with other meals.
Other Ways to Serve Tzatziki
Tzatziki can be served with an endless array of dishes including roasted carrots, boiled roasted or fried potatoes, meatballs, salad, used in sandwiches and burgers, or as a dip alongside other dips on a table spread. It’s also a delicious sauce for grilled and spiced meat. You might like to try this Homemade Chicken Shawarma in the Oven (Easy & Juicy) (pictured below).
Why Pickles Work in Tzatziki
If you are a fan of pickles then you will love this twist on the classic Greek Tzatziki recipe. Jarred salty (not sweet) pickled cucumbers replace traditional fresh cucumber pieces and the result is a deliciously thick creamy sauce with not only a satisfying pickle crunch but also a delicious (but subtle) vinegary tang.
Explore More Recipes on Flaevor
Dill Pickle Tzatziki Recipe (Sauce and Dip)
Ingredients
- 400g thick Greek yoghurt
- 200g large jarred pickled cucumbers, salty not sweet
- 1 tbsp lemon juice
- 1 tsp grated lemon rind
- 2 tbsp olive oil + extra for garnish
- 1 small garlic clove, crushed
- Sea salt flakes and fresh cracked black pepper
- 2 tbsp chopped dill
Instructions
- Grate the pickled cucumbers using the large-holed side of a box grater. Squeeze out the excess liquid. Combine the grated pickles with the remaining ingredients and stir until the sauce is thick and creamy. Taste and season with salt and pepper as needed. If you prefer a sharper flavour, add a little more lemon juice, a small squeeze at a time, until it suits your taste.
- Refrigerate for at least 30 minutes before serving to allow the flavours to develop. When ready to serve, transfer to a bowl and drizzle with extra olive oil. Garnish with a little extra chopped dill, if desired.Note: The sauce can also be made a day in advance.
