So our town has a Farmers Market every other weekend. I went a couple of weeks ago, and ended up getting some great vegetables: green beans, garlic, and cucumbers. For some reason I got the idea to pickle them (I have been enjoying Bloody Mary’s and thought it would be good to have my own pickled items in my drinks). I researched a couple of different methods and decided to do a quick pickle instead of canning.
Got together my ingredients for the liquid portion of the quick pickles.
White and Apple Cider Vinegar, red pepper flakes, salt, water, and ground mustard. Boil 8 quarts of water, and place the containers (jars for the pickled items), in sudsy water. Let them soak (I soaked the lids as well). Rinse with boiling water as well, and let dry.
Begin by placing the liquid (2 cups of vinegar and 2 cups of water) into pot, add 1 Tablespoon of salt.
One clove of garlic, peeled.
1 Tablespoon of red pepper flakes. I also added whole mustard seeds-1 Tablespoon (forgot to take the picture).
Bring to a boil, and reduce to a simmer. Simmer for about 8-10 minutes.
Prep the beans, by snapping the ends off, then rinsing them with cold water.
I assembled my jars, and then sorted the veges to the jars. One small jar of garlic, and two jars of cucumbers.
I added fresh dill to each jar. Depending on how much you like the herb, you can add more or not add it all.
To the jars with the green beans, I also added a raw garlic clove.
Cool the liquid slightly, and then pour over each of the vegetables until they are covered.
Then add the lids to the jars and let cool on the counter.
I placed these in the refrigerator once they cooled. These are a quick pickle, so you don’t have to do the entire canning process. (I wish I could tell you what that process is, but I haven’t done it yet. I plan to this spring with other vegetables I hope to get at the farmers market.)
I hope to let you know how they turned out soon. They should be ready in 24 hours, but have waited about two weeks.
Blessings.
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