Pickling Green Beans

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

Pickled Beans

Ingredients:

• 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.

Summer Squash

It was a beautiful day today in San Francisco. I’m feeling much better and was super excited to hit up the Ferry Plaza Farmers Market and snap some photos.

Apparently though, I’m still not quite in top form. When I tried to take a picture of these beautiful grapes, my camera smugly informed me that it did not contain its memory card. PhotoFAIL. Luckily, I had my trusty iPhone 4.

Lovely Grapes

I was curious how the new iPhone would perform at the farmers market, and today it had it’s chance to prove itself. I still think I prefer my regular Canon SD900, but overall I was pretty impressed with my pocket phone. What do you think?

Not too much has changed at the market from last week. The late summer produce is beautiful, especially the eggplants, peppers, peaches and plums.

French Prunes

Rosa Bianca Eggplants

The beets have been marvelous (and impressive!), as are the summer squash.

Magda Cousa Squash

Impressive Beetroot

I’m happy to see green bean season is starting to take off. We are experimenting with pickling some beans this weekend. Recipe on its way.

Pickled Blue Lake Beans

Don’t forget the greens and onions either, they are all amazing this time of year.

Spanish Onions

Escarole

Fresh chamomile was nice to find today as well.

Seedless Grapes

Chamomile

Today’s purchases:

• Flavor king pluots (Frog Hollow Farm)
• Peaches (Frog Hollow Farm)
• Watermelon (Capay Organics)
• Blue lake beans (Iacopi Farm)
• Blackberries (Glashoff Farms)
• French prunes (Glashoff Farms)
• Piquillo peppers (Happy Quail Farms)
• Thyme (Star Route Farms)
• Chamomile plant (Orangewood Farm)
• Ham (Marin Sun Farms)
• Eggs (Marin Sun Farms)
• Whole wheat bread (Acme)