End Of Summer Quick Garden Pickle Recipe Glen And Friends Cooking
This quick pickle recipe / refrigerator pickle recipe is really just a pickled green beans recipe, with a spicy kick from pickled hot peppers. Adding the carrots really rounds this out. So if you are interested in preserving the harvest or how to make spicy pickled green beans, this for you.
Makes about 1L of pickling liquid
500 mL (2 cups) water
500 mL (2 cups) vinegar (mixed white with rice & cider)
1 Bay Leaf
30 mL (2 Tbsp) peppercorns
15 mL (1 Tbsp) sugar
30 mL (2 Tbsp) coarse salt
30 mL (2 Tbsp) coriander seed (optional)
4 cloves garlic
1 jalapeño, with seeds, thinly sliced crosswise
2-3 carrots sliced
Handful of beans
2-3 small onions chopped
Method:
Combine the vinegar, peppercorns, salt, sugar, and coriander seed in a pot and bring to a boil.
Pack the vegetables into a sterilized wide mouth 1L Mason jar.
Pour the hot pickling liquid over the vegetables, put on a lid and allow to cool to room temp before putting in the fridge.
After 3-4 days in the fridge these will be ready to eat.
**This is a fridge pickle – they are NOT shelf stable, must be kept refrigerated and should be eaten with 2-3 months.
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