Before I jump into pickles, I just want to say how grateful I am for the caring, supportive words shared in response to my last post. I am fortunate to be part of such a kind, gracious community. Thank you.
This Friday begins the annual Can-a-Rama weekend. What a terrific time to start preserving your garden or farmers’ market bounty. Seeing tiny leaves unfurl and stems grow tall thrills me. I’ve decided the scent of tomato leaves is one of the best fragrances ever and would happily bottle it if I could.
We are huge fans of anything pickled. My taste buds tingle just thinking about pickles! Last summer I pickled carrots, tomatillos and green beans. I felt a surge of pride each time I opened the fridge! This summer I chose to ramp up the spice and pickle green beans and jalapenos together.
A gentle heat infused the fresh green beans, making them a tasty and addictive afternoon nibble. The jalapenos were fiery and left a pleasant buzz in my mouth. They added a warm flavor to the radish-goat cheese-pickled onion baguette sandwiches I made for Bob and Sam’s fly-fishing adventure with our friend, Greg. (Sam is learning fly-fishing this summer as his senior project ... how cool is that?).
On a whim, I sliced two peaches and covered them with the leftover brine overnight. The sweet-salty peaches were delicious when added to a salad, and the fruity brine made a unique vinaigrette when whisked with olive oil. Happy pickling!
P.S. Just saw Moonrise Kingdom and love this sweet summer movie.
Spicy Pickled Green Beans and Jalapenos
Makes 1 quart plus 1 pint
1 pound green beans, stems snipped and broken in half if too tall for the jar
1 pound jalapenos, sliced thinly lengthwise
4 cloves garlic, sliced
2 1/2 cups white vinegar
2 1/2 cups water
2 tablespoons kosher salt
2 tablespoons sugar
Have ready a clean, sterilized 1 quart and 1 pint jar. Fill a large saucepan with water and bring to a boil. Add the green beans and jalapenos and blanch them for 2 minutes. Drain the pot. Divide the green beans, jalapenos and garlic slices between the jars.
For the brine, combine the vinegar, water, salt and sugar in the same large saucepan. Bring to a boil and stir until the sugar dissolves. Let boil for 2 minutes. Remove from the heat.
Carefully fill the jars with the brine to within 1/2 inch of the top of the rim, covering the vegetables completely. Discard any leftover brine. Place lids on the jars and refrigerate for at least 24 hours before serving. Pickles will keep in the refrigerator for up to 1 month. Over time, the heat of the jalapenos will mellow.
