Last week after reading Steve Kroll's refrigerator pickle recipe and coming home from the garden plot with a hawl of pickling cukes, I made a batch. I modified it a touch. I added extra garlic and subbed black peppercorns, mustard seed, coriander seed and dill seed for the pickling spice and fresh dill and omitted the red pepper since I didn't have any of the latter 3.
Quick & Easy Refrigerator Pickles
I have been munching on them for a few days on flatbread with some creamy feta and shredded zucchini and decided to try adding some chicken shawarma for company tonight. It was a hit!
I used this recipe for the chicken, but just tossed it in a hot cast iron skillet instead of baking or grilling:
Chicken Shawarma Recipe - How to Make Shawarma at Home
The spices ended up creating this crispy light crust that was divine.
I started with this recipe for the flatbread, but then was behind schedule and couldn't wait for it to rest.
Homemade Garlic Flatbread Recipe - Homemade Garlic Flatbread
I set that aside and whipped up a batch of flour tortilla dough (almost the same anyway) and just rolled them a bit thicker.
After my company left I cooked up the flatbread and tried a piece with the tiny bit of leftovers remaining and it was even better.
I will definitely be making this again and as I seem to be well on my way to a bumper crop of cucumbers this year, I see a lot of these pickles in our future.
Thanks for the base recipe, Steve!