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 cooks.com 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 cooks.com Ingredients 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!
After a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox