Pickled Green Beans

If you garden or shop your local farmer’s market, you probably have a lot of fresh green beans available this summer. We love to eat them fresh, or cook them a number of different ways - Sautéed with Garlicky Mushrooms, Southern-Style, and Asian-Inspired are some of our favorite recipe. Today I’m going to show you how to make delicious refrigerator pickled green beans. No special equipments or canning technique needed to make this simple recipe. Let me show you!

I like to start by trimming the stem end off of washed green beans. You don’t have to trim the stem ends, but I find they are not very palatable so away they go.

Place the trimmed green beans in a clean jar - any jar with a lid will do (for the recipe below, use a pint-size jar). Add the garlic, bay, coriander seeds, crushed red pepper flakes, and whole pepper corns to the jar as well.

Next, bring the pickling liquid (below) to a boil for 2 full minutes, then pour over the green beans, cover the jar, cool to room temperature, and refrigerate for at least 2 days before enjoying. These green bean pickles will last in the fridge for up to 6 months. Enjoy!

Items used to make this recipe:

(affiliate links)

• the knife shown https://amzn.to/3ggwKRx

• quart jars https://amzn.to/310kcHJ

• coriander seeds https://amzn.to/2Dh7f3V

• whole peppercorns https://amzn.to/2XauZO9

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Easy Pickled Green Beans

makes 1 pint

Printable Recipe

Ingredients

• 6 ounces fresh green beans, washed and trimmed to fit in jar

• 1 clove garlic, peeled and cut into 4 wedges

• 1 dried bay leaf

• 1/2 teaspoon coriander seeds

• 1/4 teaspoon crushed red pepper flakes

• 8 whole black peppercorns

Pickling Liquid:

• 1/2 cup apple cider vinegar

• 1/2 cup white wine

• 1/2 cup water

• 1 tablespoon granulated sugar

• 1 teaspoon fine salt

Directions

• In a pint-size jar, place the trimmed green beans, garlic, bay leaf, coriander seeds, crushed red pepper flakes, and whole pepper corns.

• In a small, non-reactive saucepan, heat the vinegar, water, wine, sugar, and salt until it boils; boil for 2 minutes, then remove from the heat.

• Pour hot pickling liquid over green beans. If liquid doesn’t cover green beans, top off with boiling water; cover jar and allow to cool before storing in refrigerator for a minimum of 2 days before eating.

Notes

• Keep refrigerated - unopened jars can be refrigerated for up to 6 months.

• Fresh wax beans may be substituted.

Quick-Pickled Red Onions

Burger season is in full swing and pickled onions are an excellent addition to your fixin’s bar. A buttered and toasted brioche bun, tender lettuce, ripe heirloom tomatoes, and crisp pickled onions transform a ho-hum burger into something spectacular.

The Washington Post wrote an article about a tiny butcher shop called The Farmer’s Daughter Market & Butcher (Capon Bridge, WV) which makes “world-class burgers” featuring theses pickled onions. I visited the quaint shop and it’s as charming as you might imagine. In addition to being a full-service butcher, they offer fresh produce, house-made sausage, cold cuts, subs, pantry staples, and so much more - I love this place! The owner has been kind enough to share his simple recipe for quick-pickled onions so you too can have a world-class burger experience in the comfort of your own home.

This is a “quick” pickle so be sure to slice the onions very thin (like 1/8-inch), which will allow the pickle solution to fully penetrate the onions. Use a razor-sharp knife (here’s mine) or a mandolin slicer.

Items used to make this recipe:

(affiliate links)

• awesome Japanese knife https://amzn.to/37SOWxn

• walnut cutting board https://amzn.to/3Jpaovc

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Quick-Pickled Red Onions

makes 2 cups

Printable Recipe

Ingredients

• 1 medium red onion (about 5 ounces), halved and thinly sliced (1/8-inch slices)

• 1/2 cup water

• 1/2 cup distilled white vinegar

• 2 1/2 teaspoons sugar

• 1 teaspoon fine sea salt

• 1 teaspoon freshly minced garlic

• 1/2 teaspoon mustard seeds (see note)

Directions

1. Place onions in a glass jar that has a tight-fitting lid.

2. In a non-reactive container (glass, plastic, stainless, ceramic), make the pickle solution by combining together the water, vinegar, salt, sugar, minced garlic, and mustard seed; stirring until salt and sugar are completely dissolved.

3. Pour pickle solution over the onions; rest for a few hours or overnight before using.

4. Cover jar with lid and chill leftovers; they will last in the fridge for up to a month.

Notes

• For the best flavor, Pete prefers to use brown mustard seeds - If you can’t find them, yellow mustard seeds may be substituted.

• Avoid mixing the pickle solution in “reactive'“ containers such as unlined cast iron, unlined copper, or aluminum. Examples of non-reactive containers are enameled cast iron, tin-lined copper, stainless steel, glass, or ceramic, plastic.

• Pickled onions are great on more than just burgers - use them on pull pork, potato salad, tacos, beans, tossed salads, etc.

adapted from Pete Pacelli of The Farmer’s Daughter Market & Butcher