The CSA we joined this year has enabled us so many delicious fresh vegetables. As I see the morning temps begin to drop, I am reminded fresh vegetable season is drawing to a close. In order to be able to enjoy them a little longer, I froze and picked as many of the vegies as I could. One of my favorites was the pickled beans. These are perfect on a salad or even better in a spicy Bloody Mary.
Pickled Green Beans
Adapted from several recipes on the internet
½ lb string beans, trimmed (or as much will fit in a medium-sized jar)
1 c white vinegar
1 c water
2 garlic cloves, smashed
1 T pickling spice
2 t sugar
½ t kosher salt
dash red pepper flakes
(Most of the original recipes called for dill weed. I didn't have any, so I just left it out)
1) Place string beans upright in a glass jar. Trim any ends that reach the top of the jar. Pack the jar tightly.
2) Combine all other ingredients in a microwave-safe bowl (or large measuring cup). Microwave for 90 seconds. Stir. Microwave for another 90 seconds.
3) Pour mixture into jar, leaving ½ inch of space at the top. After you pour in the brine, if the jar's not full, add water and vinegar until it is. Screw on the lid.
4) Let cool to room temperature. Shake to distribute seeds and spices. Refrigerate.
5) Beans are ready after four days, and will last a month in the fridge.
I am linking this to Tasty Tuesday!