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Refrigerator Pickles

August 16, 2012

When my farm share sent me dragon’s tongue beans, I wasn’t quite sure what to do with them. Dragon’s tongue beans are a type of Dutch wax bean and can be eaten whole (i.e., you don’t have to shell them). When raw, they are a cream color with pink-purple stripes. They pretty crazy, but they mellow out by losing their stripes when steamed and cooked. I decided to make some quick pickles out of them. This pickling recipe could be used for many types of vegetables. Try it out with carrots, green beans, cauliflower, asparagus or whatever else you want!

You will need:

  • 4 c water
  • 8-10 cloves garlic, peeled
  • 6 t salt
  • 1 1/2 c apple cider vinegar
  • 1/2 c rice vinegar
  • 3 t pickling spices
  • 1 t dill weed
  • 1 lb beans (or enough veggies to fill 2 pints worth of jars), trimmed and cut as needed

Then you will…

  1.  Bring the water to a boil.
  2. Add the whole cloves of garlic and allow to simmer for 5-7 minutes.
  3. Split the pickling spices and dill between your containers.
  4. Remove the garlic from the water and add to the containers.
  5. Add the salt and vinegars to the water and bring to a boil.
  6. Add the veggies to your containers.
  7. Top with the hot pickling liquid. Allow to cool before sealing containers.
  8. Let sit for at least 4 hours (although a few days will taste better). Keeps up to 3 months in the fridge.

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One comment

  1. Your Grandmas and Great Grammies would be very proud of you. As a little girl a Vietnamese friend made our family pickled fresh cucumbers in a similar brine.



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