½tspsugar(caster/granulated/superfine are all fine)
1pinchof salt
Instructions
Slice the cucumber in half lengthways, and scoop out the seeds with a teaspoon.
½ a large cucumber
Grate the cucumber with a grater, then squeeze all of the liquid out using your hands.
Place the squeezed out cucumber in a bowl and add the rest of the tzatziki ingredients. Mix together, then cover and refrigerate until ready to serve.
240 ml (1 cup) Greek yoghurt, 1 tsp white wine vinegar, 1 tsp dried dill, ½ a small clove of garlic, ½ tsp sugar, 1 pinch of salt
Optional - if you like you can serve topped with a drizzle of olive oil, a few fresh sprigs of dill and some sliced cucumber.
Video
Notes
Can I make Tzatziki ahead?Yes, the flavour actually develops further if you make it a few hours ahead of time. If you are making it ahead, cover and refrigerate. It should last for 2-3 days. You'll need to give it a stir before serving, as the remaining liquid from the cucumber will start to rise to the top of the tzatziki after a couple of hours.Can I freeze it?I don't recommend freezing it. Cucumber does not stand up well to freezing and may well break down and turn squishy upon defrosting. This will make the tzatziki more watery and it may split.Nutritional Information is per serving.