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Peel the Cucumber and grate with a cheese grater, using the large blades.
Put in a bowl. Add a pinch of salt and 1 tablespoon of White Wine Vinegar (per cucumber). Toss and set aside to release its liquid.
In the meantime, combine the yogurt, Garlic cloves (minced), White Wine Vinegar and Extra Virgin Olive Oil. Mix until combined.
Mix until it is combined and creamy.
Squeeze the cucumber with your hands to release any remaining liquid. Discard the liquid and add the cucumber to the yogurt mixture.
Stir into mixture. Add pepper and adjust salt according to taste.
Add Dried Dill and refrigerate overnight.
16 oz will server about 8 people.