Greek Cucumber, Yogurt and Garlic Tzatziki (8 Small Sides)

Wash 3/4 of an English cucumber under running water, peel in stripes if desired and finely grate.

Sprinkle the grated cucumber with 1/2 tsp salt and toss to combine.

Wrap the cucumber in clean cheesecloth or a lint-free towel and squeeze out as much liquid as possible; otherwise the dip becomes watery.

Finely mince four garlic cloves. In a large bowl mix them with the remaining 1/2 tsp salt, 1 tsp white vinegar and 1 tbsp olive oil.

Add squeezed cucumber, 2 cups Greek yogurt, 1/4 tsp white pepper, and if used 1 tbsp chopped dill or mint. Stir about one minute until uniform; do not heat.

Cover the sauce and refrigerate at 4°C or below for 30 minutes to two hours to let flavors meld and texture thicken.

Stir again just before serving and divide roughly two cups into eight portions of about 1/4 cup each. If desired, halve four pita rounds for serving.

Seal and promptly refrigerate leftover sauce at 4°C or below; use within two to three days. Discard if left at room temperature over two hours. Serve cold; do not reheat.