Pickled Green Beans With Garlic Scape

This week’s heat wave has made me dread cooking anything that requires the stove or oven. My boyfriend (who’s been trying to make good on a promise to pickle and preserve more this year) thought it’d be great to try pickling the green beans from last week’s share. Even though I’ve been eating green beans pretty much the same way my whole life — sautéed in tons of oil, garlic and onion — the fact that we didn’t have to actually cook anything was extra appealing. – Adrienne McIlvaine

{Recipe after the jump.}

We found a terrific video on YouTube by Karen Solomon, the adorably bespectacled author of “Jam It, Pickle It, Cure It” on how to pickle the beans. After a few modifications (we added dried chili pepper, some CSA garlic scape we had laying around plus some herbs) and a little more than 10 minutes we were done.

What You’ll Need
-1 pound CSA green beans
-3 CSA garlic scapes
-3 cloves crushed garlic
-1/2 cup distilled white vinegar
-1 bay leaf
-1 cinnamon stick
-1 tablespoon yellow mustard seeds
-1 tablespoon brown mustard seeds
-2 tablespoons dill seeds
-1 tablespoon black peppercorns
-2 teaspoons kosher salt
-pinch of Herbs de Provence

Putting It All Together:
–Wash and dry the green beans, leaving the stems intact. Combine the beans, spices, garlic, salt and herbs in the jar and fill halfway with the vinegar. Add a small amount of cool water to the jar and seal, shaking gently to mix everything. Keep in the refrigerator for at least 3 days before eating. Also, this recipe can be used to pickle just about anything, so have fun experimenting.


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