Dill Pickles

Ingredients:
For the brine:
3 cups water
6 tbsp. white vinegar
3 tbsp. kosher salt
minced garlic
fresh dill
cucumbers, cut into spears

Directions:
Combine all brine ingredients in a pitcher. Stir well to dissolve salt.

Put several sprigs of fresh dill in the bottom of each jar. Pack half full with cucumber spears. Layer with more sprigs of fresh dill. Finish filling the jar with cucumbers. Sprinkle some minced garlic on top. Pour brine into the jar until it is full and pickles are completely submerged. Put the lid on and allow to refrigerate at least 2 days before eating.

Greek Salad

Ingredients:
For the Flatbread:
2 pieces lavash (or large pita bread, split in half)
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon finely grated lemon zest
1 garlic clove, minced
1 teaspoon dried oregano
Coarse salt & freshly ground pepper

For the Salad:
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon minced garlic
Coarse salt and freshly ground black pepper
1 head of romaine lettuce, cut into bite-sized pieces
1 pint cherry or grape tomatoes, halved
1 1/2 cups crumbled feta cheese (8 oz)
1/2 medium red onion, halved and thinly sliced
1 large cucumber, peeled, halved and thinly sliced
1/2 cup kalamata olives, pitted

Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Place the lavash on top. In a small bowl, whisk together the olive oil, vinegar, lemon zest and garlic. Brush the mixture evenly over the lavash, sprinkle with oregano. Season with salt and pepper. Bake for 5 to 10 minutes, or until crisp and golden brown. Break into large pieces.In a large bowl, whisk the oil with the vinegar and garlic; season with salt and pepper. Add the remaining ingredients and toss. Serve salad with the seasoned flatbread.

Tangy Cucumber Cups

Ingredients:
1 large English cucumber (about 18-20" in length)
1/3 C rice wine vinegar
2 T honey
1/4 C sour cream
2 T mayonnaise
1/4 C chopped red onion
1/4 C crumbled feta cheese (1 ounce)
12 t dried dill weed
1/8 t salt

Directions:
Cut off and discard the cucumber ends. To make the cups decorative, peel off a stripe along each of three sides on the cucumber; then cut crosswise into 3/4" thick slices. Making sure to not go all the way through, scoop out and discard a little from the center of each slice using 1/2 t measuring spoon; set aside the slice cups.

Whisk together the vinegar and honey in a small bowl. Add the cucumber cups; cover tightly and marinate for 30 minutes in the refrigerator.

Meanwhile, whisk together the sour cream and mayo in a medium size bowl. Mix in the red onion, feta cheese, dill and salt.

Remove the cucumber cups from the marinade and fill each with approximately 1 t of the dressing. Arrange on a serving plate, cover and refrigerate until ready to serve.