Summer is here and that means bounty is going to be coming out of the garden. If you have a vegetable garden in the spring and summer then you know you are busier than a one armed paper hanger this time of year! There is pickling, jamming and canning to be done. Some don't wish to go to those lengths and would just love to pop down to the local farm stand or benefit from the benevolence of a neighbor with an over abundance of produce. Today I am sharing some delicious refrigerator pickles using the green beans my father's neighbor gave him! These are full flavored, dilly, garlickly, oniony and just plain delicious. They are easy to make and do not require any canning equipment, because as the name implies, these are kept in the refrigerator!
I love refrigerator pickles! They are easy and you can just make a couple jars if you want to. You don't have to go to lengths of sterilizing, water bathing or more. This is perfect if you love pickles without a lot of work! I have several refrigerator pickle recipes on the channel and if you want to have a look you can find the playlist here: [ Ссылка ]
These start off with some fresh green beans that have been well washed and the ends cut off. I like to do this in pint and a half jars, but whatever containers you have will work. Just make sure they have a tight fitting lid and that the liquid will come up over the vegetables.
The pickles are enhanced by the addition of garlic, onion, pepper corns and dill seed. If you have access to fresh dill you can use it by just stuffing some of the fronds into the jar with the rest of the veggies. I do not like to use dried dill weed because it makes the liquid murky. Instead I prefer the dill seed since I had no fresh dill. You can also add some mustard seed here if you like. I was out. Bummer! If you would like to use pickling spice then you should feel free to do that as well!
The brine is mixed up using apple cider vinegar, water, salt, sugar and minced garlic. You can leave out the garlic or the onion if you do not prefer those flavors in your pickle, but you need to leave in the salt and the sugar. These are important to the pickling process as well ad the balance of flavor.
Pour all the brine ingredients into a saucepan and place over medium heat until it comes to a simmer. While you are waiting for that to happen, it's time to prep our jars. You can place the beans in first or last, up to you. I have mine in the jars already for speed. I placed the dill seed and peppercorns in the jars along with the sweet sliced onion. The beauty here is that there is no wrong way to do it. As long as you keep your brine ratios the same you are going to be fine.
When the brine comes to a simmer, it's time to ladle it into the jars to cover the vegetables. This made enough to fill both my jars and was the perfect amount for what I prepared. Now take the handle of your wooden spoon and insert it a few times into each of the jars to help get out any air bubbles and disperse the ingredients. Now put the lid on and allow to cool to room temperature before placing in the fridge.
These pickled beans are going to be at maximum deliciousness after about three days in the brine. You can eat them once they are cooled, but they will be better the longer they sit. Keep them in the fridge and eat from the jar. These will keep well for up to three months and if you finish and have brine left, there is nothing stopping you from tossing some peppers, onions, cucumbers or even more fresh green beans into that brine to pickle further.
I hope you give these green bean refrigerator pickles a try sometime soon whether it is with the bounty from your own garden, from a neigbhor's garden or from the local farm stand or even the grocery story! I hope you try them and I hope you love them!
Happy Eating!
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