Got Cucumbers? Make Tzatziki

Cucumbers in zatziki recipe Go Gingham

We are up to our elbows in cucumbers over here! Yes, they’ve been pickled, sliced, diced, shredded, and made into the tastiest ever summer soup – gazpacho. But this recipe for tzatziki is my favorite. This is another super easy sauce recipe that you’ll want to dish up, grab a spoon, and enjoy it on any type of recipe.

Cucumbers in zatziki recipe Go Gingham

I like to grow two different types of cucumbers during the growing season.

Cucumbers in zatziki recipe Go Gingham

That way, there’s plenty to choose from for making pickles. If you follow me on Instagram, you know we made them recently and did the canning outdoors since it was too hot in the kitchen!

Cucumbers in zatziki recipe Go Gingham

Cucumbers can grow so quickly that if any are hidden underneath the leaves of the plant, you can have a bumper crop in no time! That’s what happened to this batch. I haven’t found a method that works for freezing cucumbers. They have so much water in them I’m afraid they’d turn to mush.

Cucumbers in zatziki recipe Go Gingham

Got Cucumbers? Make Tzatziki
Recipe Type: Appetizer
Cuisine: Greek
Author: Sara Tetreault
Prep time:
Cook time:
Total time:
Serves: 4 cups
This sauce can go on top of everything and it also can be used a salad dressing. It’s really versatile.
Ingredients
  • 2 large cucumbers, about 2 cups
  • 1 Tablespoon kosher salt
  • 2 Tablespoons onion
  • 3 large garlic cloves
  • juice of 1-2 lemons, about 4 Tablespoons
  • 1/2 cup fresh dill, tightly packed
  • 16 or 17 ounces (500 grams) of Greek yogurt, plain
  • salt and pepper to taste
Instructions
  1. Shred cucumbers – peel if you’d like – slice in half lengthwise and scoop out seeds. ([url href=”https://gogingham.com/2012/02/fall-in-love-with-backyard-chickens/” target=”_blank”]Our backyard chickens love to eat the peels and seeds[/url] but you can also compost those parts.)
  2. Place shredded cucumber in a strainer over a large bowl, sprinkle with salt, and stir.
  3. After about 2 hours, cucumbers will have released their liquid. (You can use this liquid in another recipe or with gazpacho soup.)
  4. Place peeled garlic and onion in a food processor and pulse.
  5. Scrape down sides and add fresh dill and pulse.
  6. Add remaining ingredients – cucumbers, lemon juice, and Greek yogurt. Process until smooth.
  7. Taste and adjust salt and pepper.
Notes
Begin this recipe in the morning and finish it just before dinner. The cucumbers can sit in the strainer in the refrigerator all day. At dinner time, it takes only a few minutes to finish it off.[br]I shred my cucumbers in the food processor but I don’t clean it out because then I can use it later for mixing it all together.[br]While the recipe calls for plain Greek yogurt, sour cream works well, too. If I’m doubling the recipe, I use 4 cucumbers, 32 ounces of plain Greek yogurt and a 16 ounce container of sour cream. Use what you have on hand. This recipe is very adaptable.

Place shredded cucumbers in a strainer over a large bowl, sprinkle with salt, and stir. You’ll be amazed at how much liquid they give off.

Cucumbers in zatziki recipe Go Gingham

We love tzatziki sauce on lamb burgers, fish tacos, and Mediterranean tacos. Wondering what Mediterranean tacos are? Pita bread with hummus, lettuce and tomatoes. It’s like a gyro only no meat.

Cucumbers in zatziki recipe Go Gingham

I love a recipe that uses what’s bursting in the garden and is made with the freshest ingredients. Cucumbers are super easy to grow and tzatziki is best with homegrown or farmers’ market cucumbers since they’re the freshest. Enjoy!

Do you have cucumbers in your garden? Do slugs like your cucumber plants?

Go Gingham related links:

Carrot and kale salad – tasty and so good for lunch – or dinner
So simple chicken curry salad – easy with lots of kick to it!
Pumpkin and squash soup – it’s easy and delicious!

10 thoughts on “Got Cucumbers? Make Tzatziki

    1. Hi Sheila!
      All is well – especially when eating tzatziki! 😉
      With the oldest at college, we aren’t going through the food nearly as fast. Trying to get used to that!
      Miss you, too, friend! xoxo

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  1. I have made tzatziki before, but I haven’t drained the cukes first, or de-seeded. Great tips, as mine’s always a bit runny. We love tzatziki on corn chips. We’ll have to put Mediterranean tacos on the menu planning rotation. Have started up the menu planning again now that school’s back in session. It’s saving my bacon after long days at school!

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    1. Oh goody on the meal planning and no more runny tzatziki! 🙂 I used to skip that step because I thought it took too long but now I just do it earlier – or the day before works, too. Happy back to school!

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    1. Oh Kris, it sounds like you’ve had a rough year in the garden! I’m sorry!! OK, no more talk of our glorious harvest. Who knows – next year it could all be different.
      Happy long weekend to you!! 🙂

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  2. Just thinking I’m pretty tired of a summer filled with wonderful cucumbers and wondering what to do next and there comes your wonderful tdatziki recipe reminder. Thank you.

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    1. So glad, Norma! Yes, when cucumbers start producing, there are certainly lots of them. We only planted two plants this year but it has been a very productive year for us. Enjoy the tzatziki!

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  3. Thanks Sara! I was wondering what to do with all the cukes that just keep on coming in the garden. I love Greek food, so this fits the bill. Love your website. Nicely done.

    Like

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