Too Many Cucumbers and Peppers!

You’ll notice that I didn’t mention tomatoes; at least once a week I collect the ripe ones from our garden and make spaghetti sauce. It’s easy to make, and even easier to freeze. As for the cucumbers, I’ve made “refrigerator pickles,” and of course one of our favorites; sliced cukes and tomato salad. Just slice them up, and top with a generous glob of mayo.

But still there are tons of them left over. So I found a good *tzatziki recipe (you know, that delicious white sauce they put on gyros). The good thing is that it uses up a lot of cukes. The bad thing is that, having made the tzatziki, it only keeps in the refrigerator for a week. So just know that you will be eating a lot of it. It’s great as a dip and as a sauce over sliced meat and/or vegetables.

Then there are the peppers. We have a gracious plenty of them, and some are large enough to make baked stuffed peppers. I have to admit that, as a kid I wasn’t a fan of them, but now I do. So there’s one way to use up the peppers.

*Here’s the recipe for tzatziki if you’d like to try it:


10 oz. cukes (one medium)

1 garlic clove

1 T. chopped fresh dill (do NOT use the dried stuff)

18 oz. Greek yoghurt

1 1/2 T. white wine vinegar

1 T. olive oil

1/2 t. kosher salt

Sprinkle of fresh ground black pepper


Peel the cuke, cut it in half, then scoop out the seeds. Grate the cuke, then place the shreds in a fine mesh strainer and squeeze out as much liquid as possible (don’t ignore this step, or you’ll have a runny unappetizing sauce). Sprinkle with kosher salt, then let stand for at least 10 minutes to drain any remaining liquid.

Mine one garlic clove and chop one tablespoon of fresh dill. When the cuke is ready, mix in the garlic, dill, Greek yoghurt, 1 1/2 tablespoon of white wine vinegar, 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt, and a few grinds of black pepper, and stir.

Refrigerate for at least 1-2 hours. It keeps up to one week in the refrigerator, so eat up. To serve, drizzle the tzatziki sauce with some olive oil, and you can garnish it with olives and a sprig of dill.



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