The purple beans are Dragon Beans, and the others are Wax Beans. They are beautiful and delicious. As food should be.
I didn’t want to bother with processing these, since I only had enough for one large and one half-pint jar, so these are refrigerator pickles. And the recipe is improvised. But they were zesty, snappy, crisp and tasty.
Quick Refrigerator Pickled Green Beans
increase amount of pickling brine to accommodate your jars of beans. consider this a general ratio.
– fresh green beans, cleaned and cut to desired length
– 1 large garlic clove, cut in half (or two small, lightly crushed)
– 1 small onion, quartered
for the brine
-1 cup water
– 1 cup apple cider vinegar
– 1/4 cup sugar
– 1 tablespoon whole dill seeds
– 1 tablespoon dried red pepper flakes
– 1 bay leaf
– 1 1/2 tablespoons salt
Sanitize jar in dishwasher or in a pot of boiling water. Pack jar with cleaned and cut green beans, onion, garlic, and bay leaf. Bring the rest of the ingredients to a boil in a pot. Simmer for two minutes or so, then pour over beans in the jar. Cool, uncovered, until room temperature. Place lid on jar and refrigerate.
Pickles will be ready to eat in 24 hours, if you can wait that long.
I think I made it approximately 20 hours before I had to try them. They are everything I like in a pickle: a little spicy, very crunchy, and very pickled. In hindsight, there was no point in processing these anyway, because they aren’t going to last very long at all.
Guy Clarke once said: “There are two things in this world money can’t buy: that’s true love and home grown tomatoes.”
I would argue that home grown green beans, garlic, and onions fall into that category as well.