Classic Cucumber Tzatziki

• 1 medium English cucumber
• ¾ tsp kosher salt, divided
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

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• 1 ½ cups plain Greek yogurt, whole milk
  Swaps for plain Greek yogurt

  Instead of yogurt and Greek yogurt

  • Regular yogurt, strained: About 1⅓ cups regular yogurt for each cup of Greek. Close to Greek yogurt once strained; unstrained, dips and sauces come out runny.
  • Sour cream: The same amount. Richer and less tangy.
  • Plant-based yogurt: The same amount, plain and unsweetened. Coconut yogurt is rich but tastes of coconut; soy yogurt is closest in protein.

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  Cooking for an allergy? Check every label.

• 1 clove garlic, finely grated
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

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• 1 tbsp lemon juice
  Swaps for lemon juice

  Instead of lemon juice

  • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
  • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
  • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

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• 1 tbsp olive oil, plus more for drizzling
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

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• 2 tbsp fresh dill, chopped
  Swaps for fresh dill

  Instead of dill

  • Dried dill: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried dill (dill weed) is fair: grassier and weaker, better in dips and dressings that sit for a while.
  • Fennel fronds: The same amount. A light anise note; similar look.
  • Fresh tarragon: Half as much. Stronger anise flavor.

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• 1 tbsp fresh mint, chopped (optional)
  Swaps for fresh mint

  Instead of mint

  • Dried mint: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried mint works in tea and some Middle Eastern dishes, not in drinks, fruit salads or garnishes.
  • Fresh basil: The same amount. Sweeter and less cooling.

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Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.