GREEN BEAN REFRIGERATOR PICKLES!! SUMMER GARDEN HARVEST RECIPE!!
Summer is here and that means bounty is going to be coming out of the garden. If you have a vegetable garden in the spring and summer then you know you are busier than a one armed paper hanger this time of year! There is pickling, jamming and canning to be done. Some don't wish to go to those lengths and would just love to pop down to the local farm stand or benefit from the benevolence of a neighbor with an over abundance of produce. Today I am sharing some delicious refrigerator pickles using the green beans my father's neighbor gave him! These are full flavored, dilly, garlickly, oniony and just plain delicious. They are easy to make and do not require any canning equipment, because as the name implies, these are kept in the refrigerator!
I love refrigerator pickles! They are easy and you can just make a couple jars if you want to. You don't have to go to lengths of sterilizing, water bathing or more. This is perfect if you love pickles without a lot of work! I have several refrigerator pickle recipes on the channel and if you want to have a look you can find the playlist here:
These start off with some fresh green beans that have been well washed and the ends cut off. I like to do this in pint and a half jars, but whatever containers you have will work. Just make sure they have a tight fitting lid and that the liquid will come up over the vegetables.
The pickles are enhanced by the addition of garlic, onion, pepper corns and dill seed. If you have access to fresh dill you can use it by just stuffing some of the fronds into the jar with the rest of the veggies. I do not like to use dried dill weed because it makes the liquid murky. Instead I prefer the dill seed since I had no fresh dill. You can also add some mustard seed here if you like. I was out. Bummer! If you would like to use pickling spice then you should feel free to do that as well!
The brine is mixed up using apple cider vinegar, water, salt, sugar and minced garlic. You can leave out the garlic or the onion if you do not prefer those flavors in your pickle, but you need to leave in the salt and the sugar. These are important to the pickling process as well ad the balance of flavor.
Pour all the brine ingredients into a saucepan and place over medium heat until it comes to a simmer. While you are waiting for that to happen, it's time to prep our jars. You can place the beans in first or last, up to you. I have mine in the jars already for speed. I placed the dill seed and peppercorns in the jars along with the sweet sliced onion. The beauty here is that there is no wrong way to do it. As long as you keep your brine ratios the same you are going to be fine.
When the brine comes to a simmer, it's time to ladle it into the jars to cover the vegetables. This made enough to fill both my jars and was the perfect amount for what I prepared. Now take the handle of your wooden spoon and insert it a few times into each of the jars to help get out any air bubbles and disperse the ingredients. Now put the lid on and allow to cool to room temperature before placing in the fridge.
These pickled beans are going to be at maximum deliciousness after about three days in the brine. You can eat them once they are cooled, but they will be better the longer they sit. Keep them in the fridge and eat from the jar. These will keep well for up to three months and if you finish and have brine left, there is nothing stopping you from tossing some peppers, onions, cucumbers or even more fresh green beans into that brine to pickle further.
I hope you give these green bean refrigerator pickles a try sometime soon whether it is with the bounty from your own garden, from a neigbhor's garden or from the local farm stand or even the grocery story! I hope you try them and I hope you love them!
Happy Eating!
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Best Pickled Radish Beans How To Make Pickles At Home | Cooking Chinese Food • Food Cooking Show
How to cook the perfect Pickled Radish Beans. Absolutely delicious. We showcases some unique recipes and methods of cooking with of our fan's favorite Pickled Radish Beans recipes.
Hello everyone!
Today we share with you How to cook the perfect Chopped Chili Pepper Saucee, Hot pepper sauce, pickled chop pepper,
The main ingredients are:
1. 150 grams of old rock sugar;
2. 3-4 pieces of bay leaves;
3. 20 peppers;
4. 100 grams of pickled pepper water;
5. 180 grams of salt;
6.Pure water or cool boiled water
Today we are going to teach you some tips on pickling kimchi,
All ingredients must be oil-free and water-free,
Because raw water can cause bacteria to grow,
The process is actually very simple,
Most of the time is washing and picking vegetables,
The type and number of dishes should be matched according to your own preferences,
Like cowpea chili and ginger are essential,
Like radishes can be replaced with cabbage or other dishes,
After washing the ingredients, put them in a ventilated and leaky place.
Drain and dry,
After drying, cut the white radish into strips,
At this time, the chopping board must be oil-free and water-free.
Otherwise, there will be deterioration or poor taste during the curing process.
The chili should also be treated a little bit,
Use scissors to cut off the pepper,
But don’t remove them all,
The marinated peppers taste better,
There will be no thin skin and no meat,
Ginger is best to choose ginger,
If you don’t have one, you can use old ginger instead,
Add a spoonful of white wine to the sealed tank that has been water-controlled,
Liquor can play a good role in sterilization and disinfection.
If there is no high-quality liquor at home,
It can also be disinfected with plain water,
After the jar is processed,
We put in peas first,
Because peas need to be brewed for a longer time before they can be used,
So we put it to the bottom,
Add chili,
Radish and ginger,
After buying all the ingredients,
Let me show you the magic weapon that I will use today,
This is a bag of millet hot pickled peppers I bought in the supermarket.
If you don’t see in front of the screen that the old salary is all salary,
Add 100 grams of pickled pepper water,
Not only can shorten our brewing time,
And the ingredients soaked are more delicious,
Now we add the ingredients,
Old rock candy,
Bay leaf pepper,
The airtight tank I use has a capacity of two liters,
The amount of some ingredients can be increased or decreased according to your taste,
Like salt, you can put less in winter,
Finally, pour in pure water and fill it up.
Put on the sealing cap,
Store it in a cool, ventilated place and protect it from light.
The temperature in summer is relatively high,
You can eat it in about seven days.
Of course, the more soaked kimchi, the more delicious it gets,
Under normal circumstances, the taste will be better after 20 days of brewing.
Thank you very much for your watching and attention,
See you next time!
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!