Pickle Tzatziki Sauce - Flaevor Tangy twist on the classic recipe
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Sauce & Salsa

Pickle Tzatziki Sauce

Traditional Greek sauce with a tangy fusion kick

by Justina Sullivan

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Small red ceramic bowl filled with pickle tzatziki sauce and a drizzle of olive oil

Table of Contents

  • Greek Tzatziki gets a tangy boost with salty pickled cucumbers
  • How do Greek people eat Tzatziki
  • Other ways to eat Tzatziki sauce
  • The Pickle Tzatziki Sauce twist
  • Similar recipes found on flaevor.com
  • Recipe: Pickle Tzatziki Sauce

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).

A ceramic beige plate piled with shredded Chicken shawarma pieces an tzatziki
Shawarma Chicken with Pickle Tzatziki Sauce recipe

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.

close up of Garlic Butter Lemon Potato wedges and a slice of lemon
Recipe suggestion: These Butter Garlic Lemon Potatoes on Flaevor go very nicely dipped into Pickle Tzatziki

Similar recipes found on flaevor.com

  • Creamy Yoghurt Feta Whip
  • Beef Kebabs with Charred Peppers and Feta Whip

Recipe: Pickle Tzatziki Sauce

Small red ceramic bowl filled with pickle tzatziki and a drizzle of olive oil
Print Recipe

Pickle Tzatziki Sauce

A twist on a classic Greek Tzatziki recipe using jarred pickled cucumbers instead of traditional fresh chopped cucumber
Total Time10 minutes mins
Servings: 4 – 6 Servings

Ingredients

  • 400g Greek yoghurt
  • 250g large jarred pickled cucumbers, salty not sweet
  • 2 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 pickled cucumbers using the large-holed side of a box grater. Combine grated pickles with the remaining tzatziki ingredients and stir together until you have a nice thick sauce. Taste and season with salt and pepper as needed. If you would like more lemon juice slowly add little squeezes until the taste is to your liking.
  • Transfer to a serving bowl and drizzle with extra olive oil. You could also garnish with a few extra chopped dill fonds. The Tzatziki will last in the fridge for 2 – 3 days.

Notes

The longer the sauce rests before serving, the more time flavour has to develop. If time allows, leave the sauce to rest in the fridge for 2 – 8 hours before serving.

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