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.
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Pickle Tzatziki Sauce
If you are a fan of pickles then you will love this twist on a classic Greek Tzatziki recipe, using jarred pickled cucumbers instead of traditional fresh chopped cucumber
- Prep Time: 10 Minutes
- Total Time: 10 Minutes
- Yield: 4 – 6 Servings 1x
- Category: Sauce
- Method: Mixing
- Cuisine: Modern Fusion
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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