1 English cucumber, peeled

10 cloves garlic, smashed and finely chopped

1 cup (250 mL) distilled white vinegar

4 shallots, thickly sliced

1 cup (250 mL) small dill sprigs

21/2 cups (625 mL) strained or Greek yogourt or labne spread

2 tablespoons (30 mL) extra-virgin olive oil

2 tablespoons (30 mL) fresh lemon juice

Kosher salt and cracked black pepper

Quarter the cucumber lengthwise and trim off the triangular wedge of seeds. Cut the cucumber into very small, even dice. Transfer it to a mixing bowl.

In a food processor, combine the garlic, vinegar, shallots and dill. Pulse until finely chopped but not puréed. Add the mixture to the cucumber; add the yogourt. Fold together with a rubber spatula, adding the olive oil and lemon juice. Season liberally with kosher salt and pepper, starting off with 1 tablespoon (15 mL) salt. Taste for seasoning. You can store tzatziki in a covered, clean jar in the refrigerator for up to one week.