We love pickles: McClure’s, Brooklyn Brine Co., hell, even a classic Vlassic will do the trick sometimes. But once we actually bothered trying to pickle something on our own we were hooked and will most likely be eating nothing but preserved, vinegary veggies for the rest of the summer and into the fall. This method is so quick and easy you’ll wonder why you’ve waited as long as we have to give it a shot. While the results don’t last as long as traditional canning, you can keep them in the fridge for up to a month (though you most likely won’t have to worry about leftovers).
Equipment Needed: 2 QT Pot with Lid, Wooden Spoon or Whisk, Colander, Chef’s Knife, Cutting Board
Serving Suggestion: Family Style
Suggested Wine Pairing: Whatever you’re drinking
Suggested Beer Pairing: Whatever you’re drinking
- 1/2 lb fresh green beans (about $1.50/lb)
- 1/2 C rice vinegar ($2.79/12 oz)
- 1/2 C sugar ($2.39/2 lb box)
- 1/2 C water (free)
- 1 large clove garlic ($1.99/lb)
- 1/2 TBSP crushed red pepper ($1/8 oz jar)
- Be sure to rinse your beans thoroughly and snap off the ends, they’re stringy and tough.
- Peel the garlic clove and cut it in half.
- Mix all of the ingredients except the beans and garlic and bring to a boil.
- Once your slurry is bubbling away toss the veggies in, cover and take it off the stove. Let it come to room temperature and then pop it in the fridge.
- Serve cold as an appetizer or as a replacement whenever you’d normally have a pickle (goes great with BBQ, hot dogs and hamburgers)