Pickled Green Beans and Red Onions
This is an easy way to make a delicious briny quick pickle. The hot brine cooks the vegetables just enough so that they stay crisp. This method is based on Michael Symons basic brine recipe. I like to add a bunch of raw garlic and dill to make it extra dilly and garlicky. These are the best refrigerator pickles, the brine is perfectly balanced. Since these aren’t processed, you want to eat them up within about a week or two of making them. That part is easy because these don’t last more than 3 days in our house. They’re addictive.
Clean and trim any vegetables you want to pickle and pack them into clean sterilized jars. I made one jar with red onions, and another with garlic and green beans, and a 3rd jar with carrots garlic and green beans. That jar is gone already, yum!
In a saute pan equal amounts of white vinegar and water. Add 2 or 3 bay leaves, 4 to 7 raw garlic cloves, peeled and sliced, 1/2 tsp black peppercorns, 1/2 tsp mustard seed, 1 tsp coriander seed, 1/2 tsp dill, 1 tblsp salt and 1 tblsp sugar. Heat the brine until it boils. Pour it over the veggies in the jars and let them steep. They’re good to eat as quickly as about 1/2 hour, and they get better if they sit in the fridge for a few hours or overnight. Keep refrigerated.