It finally feels like spring, because I have homemade pickles in the fridge!
This week has been about using up leftover crudites, something I’m never sad to have around the house. I decided to combine sliced cucumbers and blanched green beans for a jar of refrigerator pickles. The beans might be even better than the cucumbers. They’ve been great for snacking, and I’d love to throw a few in a Bloody Mary.
1 bunch green beans, blanched and then shocked in ice water. You can do a full jar of these, or use half cukes, like I did
3 garlic cloves, smashed
3 tbsp fresh dill, chopped
pepper, to taste
1 tbsp kosher or pickling salt.
Pack green beans, cukes if using, dill and garlic into a 3 cup mason jar. Pour white vinegar over the jar so that beans are half covered. Add some crushed black pepper. Refrigerate for an hour or two. Check on beans – if they are still uncovered, add enough water to cover them. Store in fridge.