It is hard to explain how much I LOVE pickles. I also love quick, simple recipes and here is one of them. There are certainly a ton of more complex ways to pickle vegetables, but this is too fast and easy to pass up. These pickles won't keep forever, but they will last for about 2 weeks in the fridge. You can use this technique with any and every vegetable you have and really any variety of spices you may like. It is a great use of all of our CSA vegetables. I also love to use them as a homemade accoutrement to a Bloody Mary bar. Yum.
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Pickled White String Beans
white string beans
white vinegar
water
1 teaspoon kosher salt
1 tablespoon black peppercorns
1 tablespoon mustard seed
1 teaspoon red pepper flakes
First blanch the string beans in bowling water for about three minutes. Shock them in ice water to stop the cooking. Once cool, place the string beans in a mason jar.
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| I may have forgotten this step, which is why there are peppercorns and red pepper flakes floating around. Oops. |
Add the spices and salt. Then fill the jar halfway with vinegar and fill the rest with water. Shake it up and put in the fridge. They will be at their peak pickle in three to five days.
Pickled Radish
radishes
vinegar
water
1 teaspoon kosher salt
1 tablespoon black peppercorns
1 tablespoon mustard seed
Cut the radishes in half and add them to a mason jar. Add the spices and salt. Then fill the jar halfway with vinegar and fill the rest with water. Shake it up and put in the fridge. They will be at their peak pickle in three to five days.
