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Tuesday, July 6, 2010

In A Pickle

A few days ago my friend brought her son over to perhaps have lunch and spend some time letting him frolic in a favorite fountain at a nearby park. Although many people have called me Peter Piper throughout my life, no one has ever asked me if I actually had any pickled peppers on hand--but this fantastic, curious boy did. I really did scour the refrigerator after his request as one never knows what might have been lately forgotten amongst the foodstuffs inside our particular fridge's chilly recesses. Alas, there were no pickled peppers (somewhat to the child's dismay, I think) but since that afternoon, I began thinking about pickling the garden fresh string beans that were sitting in our crisper and below is the way I dispatched them using a very simple recipe from that doesn't require any canning contraptions, pickling devices, or overextended sanitizing processes--just a jar rinsed out with warm, sudsy water will do, before filling it with your string beans (or maybe another peck of just picked vegetables such as peppers) and pickling ingredients!

Pickled String Beans
Adapted from
1 lb. cooked fresh string beans with trimmed ends (reserve 1 c. of juice from
cooking the beans)
1 c. vinegar, we used red wine vinegar
1/2 c. brown sugar, we used raw sugar instead
2 tbsp. pickling spices
Salt and pepper to taste

Combine all ingredients and place in covered dish. Refrigerate.

It's as simple as that! Enjoy the pickling recipe that I picked for Evenings With Peter!

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