Greek Tzatziki Gets a Tangy Boost with Salty Pickled Cucumbers
Hugely popular in Greece and part of everyday culinary life, Tzatziki sauce proudly consists of a simple but impressively effective ingredient list – Greek yogurt, chopped or grated cucumber, garlic, lemon juice, salt, pepper and chopped dill – all combined into a delicious thick sauce.
How Do Greek People Eat Tzatziki
For Greek locals, tzatziki is commonly served as part of a meze, sitting alongside olives, bread, fried aubergine, zucchini, meats, and often cheese. But as traditional recipes and eating habits transcend, Greek tzatziki is almost always served with gyros or souvlaki and for outdoor grilling as a side to lamb, chicken, fish and vegetables. But there is plenty of room for this sauce to make appearances with other meals.
Other Ways to Eat Tzatziki Sauce
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 Shawarma Chicken with Pickle Tzatziki Sauce recipe (pictured below).
The Pickle Tzatziki Sauce Twist
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
Pickle Tzatziki Sauce & 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 fonds
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 tzatziki ingredients and stir until you have a thick, creamy sauce. 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.