Cucumber

Pickles

Greenhouse Classroom Ingredients:

• Cucumbers

Additional Ingredients:

• 1 tablespoon of salt
• 1 cup apple cider vinegar or white vinegar
• 1 cup water
• Spices and herbs of your choosing (optional) (For example: basil, oregano, thyme, mint, sage, dill, rosemary, chives, garlic, tarragon and nasturtiums.)
• Ziploc bags or mason jars

Instructions:

1. Mix the salt, vinegar, water and any spices or herbs together. Mix well and let it dissolve, which will make the brine solution.
2. Note: If the salt does not dissolve easily, you can heat up in the microwave and let cool. 
3. Cut the cucumbers into slices. Place them in the Ziploc bag or mason jar.
4. After the brine solution is cooled and mixed, pour it into the Ziploc bag or mason jar. Make sure the Ziploc is sitting upright.
5. Squeeze out any air and close the Ziploc bag tight. Refrigerate the bag or mason jar for 24 hours or more before enjoying!

Chopped Israeli Salad

Greenhouse Classroom Ingredients:

• Cucumbers
• Tomatoes
• Peppers
• Parsley or Cilantro
• Arugula (optional)

Additional Ingredients: 

• Lemon juice
• Olive oil
• Salt & Pepper
• Chickpeas (optional)
• Onions (optional)

Instructions: 

1. Chop cucumbers, tomatoes, peppers and onions
2. Mix with chickpeas and arugula, (these are optional ingredients)
3. Add olive oil (~2 tablespoons)
4. Add lemon juice from ½ lemon
5. Add salt and pepper to taste
6. Mix and serve