I mentioned in my last post that I don’t love green beans, but that’s what our garden is producing in abundance right now, so it’s my job to turn them into something that I will enjoy. This quick pickled method is meant to be kept in the refrigerator and eaten relatively soon. This is not a method for shelf stable canning, but if you are familiar with that process, you can do that as well. Happy summer!
Quick Pickled Green Beans
recipe adapted from NY Times Cooking
- 8 ounces green beans
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 2 teaspoons szechuan peppercorns (or black peppercorns)
- 4 sprigs fresh dill
- ½ cup white wine vinegar
- ½ cup apple cider vinegar
- ½ cup water
- 1 tablespoon cane sugar
- 1 teaspoon sea salt
- 2 large garlic cloves, quartered
- Rinse green beans and break off stem ends.
- Place coriander seeds, mustard seeds, and peppercorns in a quart jar and fill with beans, standing them up in the jar. Push dill sprigs down into the jar.
- In a small saucepan, combine the vinegars, water, sugar, salt and garlic and bring to a boil. Reduce heat slightly and simmer 2 minutes. Pour into jar with green beans. The beans should be covered but there should still be 1/4 to 1/2 inch head space. Push garlic down into the jar. Seal jar and allow to cool, then refrigerate for up to 1 month. For best results wait 2 days before eating.
This recipe was inspired by my garden. The first of many green beans just started popping up and I have to be honest, I don’t love green beans but I do love nicoise salad! Always a fan of batch cooking, this large meal sized salad will make it so I don’t have to turn on the oven for days to come. Enjoy!
This is a wonderful summer recipe that is passed down from my mother-in-law. My husband first made it for me last summer and we took advantage of a rare afternoon off together this year to make it together, this time with homemade pasta and a trip to the farmer’s market to get fresh blueberries and local salmon. Read More
I have been waiting for strawberries to be in season for quite some time. We had a long, rainy winter and they came almost a month later than they did last year. Freshly picked strawberries are so dark, juicy and sweet, and in my opinion, are best enjoyed as is. The only problem is that these sweet little miracles mold fast, typically within 2-3 days, so you have to figure out a good way to preserve them. Read More