RECIPE: How To Make Pickles From Scratch

Pickles
for “From Scratch” column for BC Living
September 2022

Quick pickles are so, so, so easy to make, and it’s not just for cucumbers – you can pickle beets, carrots, red onions, beans, you name it.
Grab whatever is in season (I grew these cucumbers in my back yard!) and make it last even longer in your fridge! And the best part is you can cater the brine to your liking – spicy or loaded with herbs, it is all up to you.

INGREDIENTS
- 1 English cucumber, or two smaller ones
- ½ cup water
- ½ cup distilled, white wine or rice vinegar
- 1 ½ tbsp sugar
- 1 ½ tsp salt (fine sea salt)
- 2-4 garlic cloves (smashed)
- bay leaves
- peppercorns

Optional Ingredients
- fresh dill
- mustard seeds
- red pepper flakes
- whole coriander seeds

INSTRUCTIONS
Slice the cucumbers into your desired shape and the right length for your jar. Pack the cucumber into jars with room at the top and add in the bay leaves (1 or 2), garlic cloves, peppercorns, any of the optional ingredients (I used them all except the red pepper flakes).

In a bowl or a measuring cup, stir together the water, vinegar, sugar, and salt, until the salt has mostly dissolved.

Pour over the cucumbers until they’re fully submerged.

Refrigerate overnight for the best results – and then they will keep in the fridge for about a month – if they last that long and you don’t eat them in one go!

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RECIPE: Chicken Shawarma with Fresh BC Greenhouse Vegetables 

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Chicken Shawarma
with Fresh BC Greenhouse Vegetables 
September 2022

Just over a week ago, I helped create a Middle Eastern themed feast with a few of my food blogger friends, using some fresh vegetables from BC Greenhouse.
I had a craving for a pita filled with delicious things, so I picked some turnips (a first), marinated some chicken, chopped some veggies and made a huge platter that everyone dove into.

Most of the prep for this one is done ahead of time, so it’s an easy dish for parties, or feeding a large amount of people!

Ingredients: 
- 2 lb boneless, skinless chicken thighs 
 
For the marinade: 
- 3 tbsp olive oil 
- 2 large cloves of garlic, minced 
- 1 tbsp ground cumin 
- 1 tbsp ground coriander 
- 1 tbsp ground cardamom 
- 1 tsp cayenne pepper (optional – this is the heat) 
- 2 tsp smoked paprika 
- salt and pepper 
- juice of one lemon 

Greek Yogurt Sauce: 
- 1 cup full fat Greek yogurt 
- 2 cloves garlic, minced 
- salt and pepper 
- tsp of lemon juice (more to taste/to thin) 
- pinch of cumin (more to taste) 
 
To Serve: 
- pita (your choice of kind) 
- lettuce, shredded 
- tomatoes, roughly chopped 
- cucumbers, chopped 
- pickled turnips (homemade is best and easy) 
- hot sauce (optional) 
- hummus (optional) 
- tahini sauce (optional) 
 
Directions: 
 
Mix the marinade ingredients together and place in a container of bag with the chicken, mixing until it’s completely coated. Let sit in the fridge for 24 hours, occasionally mixing it again. 

To make the sauce, combine all the ingredients in a bowl – adjusting seasoning to taste, and place in the fridge covered until ready to use. 
 
If you’re making the shawarma into a platter, you can pre-chop the lettuce, tomatoes, cucumbers, turnips if using and place into individual bowls. 
 
To cook the chicken you can either do so on the bbq or in a hot skillet on the stove for about 4 minutes on each side depending on the size of the thighs. 
Once it’s cooked through, let it rest on a plate covered in foil while you prep the platter with the vegetables and sauces. 

Slice the pitas in half or leave them whole, and let your guests choose which fillings they want to fill it with! 
 
Enjoy! 

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