Pickle Tzatziki Sauce
A twist on a classic Greek Tzatziki recipe using jarred pickled cucumbers instead of traditional fresh chopped cucumber
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.