Refrigerator Pickles take the unknown out of making pickles. I know nothing about canning and preserving, although both are on my culinary bucket list. I have however successfully made a couple variations of pickles. These Refrigerator Pickled Green Beans are ready in two days. They are crisp with a slightly spicy zing. Delicious.
My first attempt was with Zephyr Squash. After reading a recipe for Summer Squash Pickles I decided to give it a go. When B plucked one out of the jar and asked “when did you learn how to make pickles?” I knew there was great potential here.
The green beans are blanched for 30 seconds, before swimming in an ice bath. Then they are added to the jar along with the peppercorns, mustard seeds, dill, garlic, and red peppers.
The vinegar, water, salt brine is boiled then cooled to room temperature before topping off the beans. Two days in the refrigerator and you’ll have a beautiful jar of Refrigerator Pickled Green Beans.
- 1 lb. green beans, ends trimmed
- 2-3 dill sprigs
- ½ tsp. peppercorns
- ¼ tsp. mustard seeds
- 3 garlic cloves
- 2-3 dried red peppers or ¼ tsp. red pepper flakes
- 1 cup water
- 1 cup apple cider vinegar
- 1 tsp. salt
- Trim green beans to length to fit upright in glass jars with lids.
- Bring a large pot of water to a boil and blanch the green beans for 30 seconds. Remove beans and place in an ice bath to stop the cooking.
- Combine water, vinegar, and 1 tsp. salt in a small saucepan. Bring to a boil then remove from heat and allow to cool to room temperature.
- Place peppercorns, mustard seeds, garlic, peppers, dill sprigs, and green beans in jar. Pour brine over beans, making sure they are completely covered. Put lid on jar and place in refrigerator for 2 days.
- Store in refrigerator for up to 3 months.
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