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Fridge-pickled cucumber with whipped tzatziki
6
Easy
30 minutes, plus overnight pickling time
Ingredients
-
For the pickle:
- 2 t sugar
- 1 t salt
- 1 cup apple cider vinegar
- 12 baby cucumbers, peeled
- pita breads, grilled, for serving
- seaweed salt, to taste
- microherbs, to garnish For the whipped tzatziki:
- 1 clove garlic, minced
- 2 spring onions, chopped
- 2 T coriander, chopped
- 2 T dill, chopped
- 2 cups double-cream plain yoghurt
- 200 g Woolworths barrel-aged Greek feta, crumbled
- 1 cucumber
Method
- Place the sugar, salt and vinegar in a glass bowl. Add the baby cucumbers and cover. Place in the fridge for a day or, better still, overnight.
- Beat the tzatziki ingredients, except the cucumber, together. Grate the cucumber, then place in a sieve over a bowl to drain the liquid. Allow to stand for 30 minutes.
- Mix the grated cucumber into the tzatziki and add the juice to the pickling liquid.
- Spread the whipped tzatziki onto a platter and top with the pickled cucumbers. Garnish with microherbs and season with seaweed salt.
- Serve with pita breads.