This doesn't really help as far as cuke to yogurt ratio goes, but here's my tnt recipe for Tsatsiki sauce.
Oh, and don't rinse off the salt. You'll just add moisture into what you were trying to dry out, and it's the way salt is added in the recipe
Buckytom's binasic tzatziki sauce
500 ml, or 1 pint Greek-style yogurt, drained if necessary (start with more than a pint if it needs to drain)
3 to 7 cloves of garlic to taste, the more the better imo
1 medium cucumber
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
sea salt
1. Peel and seed cucumber. Cut into very thin strips, sprinkle with salt, let rest a few minutes, pressing gently between paper towels to dry, then dice. The more cucumber you use, the more you need to dry it or the sauce will become runny.
2. Mince garlic, combine with cucumber in a bowl.
3. Add evoo and red wine vinegar, stir to combine.
4. Add drained yougurt, stir well to combine, adding salt to taste.
5. This is the most important step: refrigerate overnight! The flavors need to combine.
Hth.