Description
If you love pickles, you will go crazy for this recipe!
Ingredients
- FOR THE FETA DIP:
- ⅓ cups Distilled White Vinegar Or White Wine Vinegar
- ⅓ cups Water
- 1 Tablespoon (scant) Salt
- 1-½ teaspoon Sugar
- ½ cups Feta Cheese, Crumbled
- 6 ounces, weight Plain, Greek Non-fat Yogurt
- 1 Tablespoon Chopped Dill
- 1 clove Garlic, Minced
- FOR THE CUCUMBERS:
- 10 whole Baby Or Kirby Cucumbers
- ⅓ cups Red Wine Vinegar
- ⅓ cups Olive Oil
- 2 Tablespoons Minced Garlic
- 1 pinch Salt
Preparation
For the pickled feta dip:
1. In a jar or small bowl, combine the vinegar, water, salt and sugar. Mix until salt and sugar are dissolved.
2. Add the feta in and let it sit for at least 30 minutes. Once feta is finished pickling, drain the juice and set the feta aside.
3. In a food processor or blender, add the yogurt, dill, garlic, and pickled feta cheese. Blend until mixture is creamy. Refrigerate until serving.
For the grilled cucumbers:
1. Cut the cucumbers in half, lengthwise, and then cut each half in half lengthwise again.
2. In a large bowl add the vinegar, olive oil, garlic, and salt and stir. Add in the cucumbers and toss to coat. Let the cucumbers marinate for about 10 – 15 minutes.
3. Turn the grill on medium heat and place cucumbers on. Grill for about 10 minutes, flipping halfway through. Remove them from the grill to a platter.
4. Dip grilled cucumbers into the pickled feta dip and enjoy!
Notes:
– Grilled Cucumber recipe adapted from Food & Wine Magazine.
– Pickling mixture for pickled feta adapted from Smitten Kitchen.
