Tzatziki originates from Greek cuisine, but it has long been a Mediterranean staple more broadly. It offers a cooling contrast to bold, savory dishes, such as chicken souvlaki and Mujadarra.
This version swaps cucumbers for my fermented dill pickles (my full recipe and fermentation guidance are here), adding a tangy, complex depth that makes it truly one of a kind. Vinegar-based pickles of your choice will be a great substitute, but the fermented pickles bring a natural brightness that elevates the dish in a pretty unique way!
If you want fermented dill pickles but not the hassle of making your own, Bubbie’s is a great brand and is found at many major supermarkets (including Whole Foods, Kroger, Sprouts, and many more) in the refrigerator section.
Yield:
About 1.5 cups
Storage:
For best results, keep in a glass jar or container, refrigerated, for up to a week (it lasts a little longer than normal tzatziki on account of the ferment brine)
Equipment:
- Cutting board
- Garlic press (optional)
- Sharp knife
- Mixing bowl
- Measuring spoons & cups
- Spoon
- Glassware storage container or jar
Ingredients:
- ½ cup finely chopped fermented dill pickles, 80g (or vinegar pickles, if preferred)
- 1 clove garlic, minced
- 1 TBSP pickle juice (fermented or vinegar-based, to match)
- 1 tsp lemon zest (or to taste), optional
- 1 cup Greek yogurt (285g), sour cream, or kefir sour cream (homemade recipe here)
- 2 TBSP fresh dill, chopped
- ¼ to ½ tsp salt (adjust based on pickle saltiness)
- ¼ tsp black pepper
- 1 teaspoon olive oil (optional)
Directions:
1. Prepare ingredients – finely chop the pickles, mince the garlic, zest the lemon, chop the dill, etc.
2. Mix the flavor elements – in a bowl, combine pickles, garlic, pickle juice, and lemon zest.
3. Add the creamy base – stir in Greek yogurt, sour cream, or kefir sour cream until fully incorporated.
4. Season – fold in fresh dill, salt, and black pepper, adjusting to taste.
5. Finish with richness – drizzle with olive oil if using, and gently mix in
6. Chill – cover and refrigerate for at least 30 minutes to let the flavors meld.
7. Serve – enjoy with pita, veggies, grilled or spicy meats, ridged potato chips, or anything that needs a bright, tangy kick!
