Cucumber Pulp: Tzatziki and Other Edible (Or Not) Ideas!

You're looking at the foundational ingredients for Tzatziki (pronounced "zat - ZEE - key," silent T), a traditional, nourishing and intensely flavorful Greek-inspired dip or sauce. Its uses are only limited by your imagination. Please revisit the post on Whey (June 29, 2010) for instructions on making Greek-style yogurt - easier than rocket science, I promise.

Ingredients for Tzatziki (I rarely measure, and you don't have to, either, unless you're baking):

• The curds from one quart of plain, whole milk yogurt
• The pulp from 4 large cukes (seeds included, unless they offend you; if you didn't remove them before pureeing your cukes, it's no big deal; I use the seeds - lots of nutrients in seeds!)
• 2 or more cloves garlic, finely minced
• A generous squeeze of lemon juice
• A couple of tablespoons extra virgin olive oil
• A generous tablespoon of fresh or dried dill
• 4 or more fresh mint leaves, finely minced (optional, but soooo good)
• Salt and pepper to taste

Put all ingredients in a bowl, and smash with a large fork. Taste, and adjust seasonings. Cover and refrigerate for at least an hour to blend flavors.

How to Use Tzatziki 

• Spread on tomato or turkey sandwiches instead of mayonnaise...you may never look back
• Dip fresh garden veggies in it
• Dress grilled lamb or other meat of your choice
• Top a baked potato with it
• Experiment and share your results with us!

 More Uses for Cucumber Pulp

• Natural Make-up Remover and Skin Soother (sunburn remedy): slowly simmer the pulp with a cup of milk; strain and store the liquid in a jar; refrigerate; clean your face before bedtime, or gently rub on skin irritations. Thank the well-used pulp, then toss it in the compost bin.
• 1/2 cup pulp replaces 1/2 cup of oil in homemade bread, cake, or biscuits
• Turn a cool bath into a spa treatment
• Make a batch of chilled summer soup...hmmm...gazpacho... 
• Add to your garden compost, if you're out of energy; but first, see if your dog or cat will eat it