Tzadziki - Norm's

   2.00 c  Plain yogurt*                     1.50 tb White wine vinegar
   2.00 lg Cucumbers                        1.00 tb Olive oil
           Salt to taste                            Fresh ground black pepper
   2.00 lg Cloves garlic; minced

   *The following draining process may be skipped if you have access
   to a heavy Greek or Turkish yogurt.

  Line a sieve with a damp cheesecloth and place over a large bowl. Dump the
  yogurt into the sieve, cover with plastic wrap, and allow to drain in the
  refrigerator for 24 hours. Peel the cucumbers. Cut them in half lengthwise.
  Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers
  into a colander, using the large holes on a four-sided grater. Salt the
  cucumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar,
  and olive oil in a bowl and marinate while the cucumbers are draining.
  Squeeze the drained cucumbers as dry as possible and blot on paper towels.

  Place in the bowl with the marinated garlic. Add the drained yogurt and
  stir. Add a few grindings of fresh pepper and salt if necessary. Let the
  finished product sit in the refrigerator for at least 30 minutes for the
  flavors to blend. Serve any way you can think of.