Pickled Green Beans – and more pickles!

'Is that a pickle in your pocket or are you just happy to see me?' to paraphrase the immortal words of Mae West.

When one no longer has room in the freezer to store soup made from the, still over-producing, vegetable garden, one turns to pickles. 

There was a time when I thought pickles needed to be from gherkins or pickling cucumbers.

Not so, my friends, not so. 

One can pickle almost anything, including bits that are otherwise considered inedible – like watermelon rinds.

Both sauerkraut and kimchi are a form of pickling.

But I don't have watermelons or cabbages in my garden.

I have green beans.

These are what is commonly known as 'refrigerator' pickles.  The vegetables are not processed in the brine, but just allowed to soak in it, absorbing flavors.  Unlike proper, processed and canned or bottled pickles they do not keep longer than 3 – 4 weeks.

But – they are quick, fool-proof and delicious.

Pickled Green Beans

Pickled Green Beans

1 1/2 lbs green beans, trimmed  or purple or yellow
6 cloves garlic, peeled, cut in half
1 1/2 cups cider vinegar
1 1/2 cups white wine tarragon vinegar
2/3 cup sugar
2 tbs salt
1 tbs mustard seed
1 tbs dill seed
1 tsp black peppercorns
2 cups water

Blanch beans in boiling water for 3 minutes.  Drain, and put in cold water to cool.  Put beans and garlic in a bowl. 
Heat remaining ingredients to a boil, stirring until sugar dissolves.  Let cool 10 minutes.  Pour over beans.  Cover and refrigerate.  Will be ready in a day; better in 2 or 3.

Here are some of the other pickles I make:

Of course one can make refrigerator pickles out of cucumbers…. with a bit of green pepper and onion,

Refrigerator Pickles

These Pickled Beets can be proccessed, by I just make them, put them in the fridge and eat. 

Pickled Beets

If you want to do serious pickle making…. This is the easiest and best Garlic Dill Pickle recipe (IMHO).

I like it because you can use a bushel of pickles or whatever your garden yields on a daily basis.

Dill Pickles

I'm still giggling over the Mae West line – it was actually a 'pistol' not a pickle and she was talking to a cop.

Another favorite is: 'When I'm good, I'm very good; when I'm bad I'm better.'

The words are good – but her delivery……

7 thoughts on “Pickled Green Beans – and more pickles!”

  1. I always loved Mae West – she was ahead of her time and very funny. Thanks for the pickled beet reminder – I’ve been meaning to do that for a long time.

  2. All of those pickles look good! We also pickle red cabbage, the same way we pickle beets – so tasty! We just made Sauerkraut for the first time – delish!

  3. Oh…I’m so glad I stumbled upon this. I had some homemade picked green beans at a book club meeting a couple of years ago. My friend’s father-in-law, who is Italian, pickled the old-fashioned-lots-of-work-way. I’ve been meaning to replicate forever now, but never seem to commit to the full get out the jars activity. I could do this refridgerated version though! Can’t wait to try it.

  4. I’ve been dreaming about pickled beets and now that I’ve gotten over my terror of canning, I HAVE to make your recipe for pickled beets. It looks perfect.
    I’m toying with the idea of making dill pickles as well. But I have a horror of producing mushy dill pickles. Are your dill pickles really crunchy?
    (The green beans sound delicious.)

  5. Zoomie, I agree – Mae West was wonderful! As are pickled beets!
    Elizabeth, I didn’t make any proper pickles this year…. my vines were pathetic (we can’t buy that sort of thing here)
    Fooddreamer, pickled beets aren’t really beets… but glad you like the rest!
    Ina, I’ve never made kraut… tempting, though!
    Heather, I hope these work for you. We’re enjoying them lots.
    Elizabeth, mine are always crunchy – even with proper processing (which I never did in the US but have to here) The alum helps – but not too much!

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