If all my cookbooks had a contest to see who was the most fun, Karen Solomon’s jam it, pickle it, cure it and other cooking projects would win hands-down. Some of her cooking endeavors are complicated and time-consuming. This one is quick and easy, so easy a child can do it. In fact, I’ve made these pickles with children, and they think its a blast. Solomon recommends garnishing a Bloody Mary with these green beans (skip this step if you are making them with children). They also make a great topping to a salad. You can substitute other vegetables as well: I’ve made pickled carrots, beets, cauliflower, and cucumbers. This recipe is a keeper.
You’ll need 3 clean pint jars with lids. Or if you only have a few green beans, cut the recipe in thirds and make one jar. I just stuck this batch in the fridge, so I did not need to obsess about readying my equipment and keeping a sterile laboratory-type environment. I’ll post more on canning another time. For now, here’s an amazingly easy recipe to try.
3 pounds green beans, stems intact, washed and dried
9 cloves garlic, crushed
3 cinnamon sticks
3 bay leaves
3 tablespoons yellow mustard seeds
3 tablespoons brown mustard seeds
6 tablespoons dill seeds
3 tablespoons black peppercorns
6 teaspoons kosher salt
1 1/2 to 2 1/4 distilled white vinegar
Add one third of the green beans, garlic, spices and salt to each jar. Fill each halfway with vinegar (about 1/2 to 3/4 cups). Top off each jar with cool water. Seal each jar with a lid, and shake gently to dissolve the salt and distribute the spices. Refrigerate for at least 3 days.
The green beans will be ready to eat in 3 days, but will taste the best in 2 weeks. They should stay good in the fridge for about 1 month.