Dear Miss Ginsu,
We have a huge bean harvest — got any recipes for pickled beans?
— Swimming in ‘em
Oh, how I loove pickled green beans! They’re so very tasty. And texture-wise, I think I may even prefer them to pickled cucumbers.
In fact, I hope there are still some CSA or farmers’ market beans on the way. Now if I can only keep from boiling and eating them straight away, I’m inspired to get some into jars.
You can really just use any regular dill pickle brine recipe — bring it up to a boil, pour it over beans packed into clean jars, lid them, cool them and tuck them away in the refrigerator.
Or you can do the whole canning thing if you’re short on refrigerator space, though I must admit I’m rarely up to actually canning, so the refrigerator pickles are usually fine by me.
As requested, here’s a really tasty spiced vinegar brine that’s good for pickling beets, beans, carrots and your other harvest veggies, too:
Spicy Pickling Brine for Green Beans (Makes enough brine for about 1 quart of beans)
2 cups cider vinegar
1/4 cup sugar
1/2 tsp salt
2” piece horseradish root, sliced thin (or 1 tbsp grated horseradish)
1/2 tsp whole allspice
2 tsp mustard seeds
1 cinnamon stick
10 whole cloves
1 lb green beans, washed and trimmed
Bring the vinegar, sugar, salt, horseradish, allspice, mustard seeds, cinnamon stick and cloves to a boil.
Place the cleaned, trimmed beans in a sterile quart jar. Carefully pour the hot brine over the beans.
Cap the jar, cool it down, refrigerate and try to wait a week before munching.
Enjoy your pickled beans as-is, or standing proud in Bloody Marys, displayed among appetizer assortments, or chopped up in salads.
Yours in pickle worship,