The first time I really appreciated the art of pickling was at Slow Food Nation here in SF back in 2008. I thought a pickle was a pickle, but when I tasted the variety, complexity and depth of pickled vegetables at the SFN Taste Pavilion, I realized how naive I had been.
This weekend I tweeted out that we were pickling some green beans and several people asked for the recipe. Though this is my first pickling experiment we are using a well-tested family recipe, so it should be good. It sure looks good!
The pickling process takes 45 days, but green bean season will be over by then so I figured it would be best to post the recipe now for whomever wants to try it.
A few notes on successful pickling:
- Though pickles have rather high acid levels, botulism is still a risk. Be careful to use sterile materials, and be sure to follow the protocol exactly.
- You can get mason jars for canning at any cookware store or order them online.
- The Exploratorium Science of Cooking page has more awesome pickling tips.
Klamath River Spicy Pickled Green Beans
Makes 4 pints
- 2 lbs green beans (blue lake is best)
- 1 tsp cayenne pepper
- 4 garlic cloves
- 4 heads fresh dill (approx. 4 heads per tied bundle)
- 1/4 c. salt
- 2-1/2 c. white vinegar
- 2-1/2 c. water
In each pint jar, put in the following:
- 1 garlic clove
- 1 head fresh dill
- 1/4 tsp cayenne pepper
Vertically pack each pint jar with green beans until fairly packed (1/2 inch from the top).
In a pot bring to a boil the brine (salt, white vinegar, and water). Pour over the beans (1/4 inch from the top). Seal jars with lids and rings.
Place jars in a boiling bath of hot water for at least 10 minutes. Carefully remove jars and let sit until cool.
Store 45 days before eating.
Thanks to Kevin Rose for sharing his dad’s recipe. Originally published August 16, 2010.