I haven’t pickled anything in a little bit, but when Marc and Anna Jo brought me these beautiful beans, I knew they were destined for a jar.
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.
Over the week of Christmas, Wheat and I got a bushel of oysters. I made Oyster Dressing for Christmas with them, we took them to his parents’ house for Kirbo Christmas, and we ate a whole bunch of them using this recipe for P&J’s Garlic Lemon Oysters.
I do declare this may be my new favorite way to eat oysters. It’s simple and light and lets the flavor of the oysters really shine through, rather than masking it.
First, you’ll need to shuck yo’self a whole bunch of oysters. As in, shuck as many as you’re going to eat.
P&J’s Garlic-Lemon Oysters Recipe tweaked only just a little!
– oysters on the half shell
– 1 stick unsalted butter
– 2 or 3 small garlic cloves, minced or pressed
– juice of 3 small lemons (or 1/3 cup)
– 3/4 teaspoon salt
– a few hefty shakes of Crystal hot sauce (or ya know, to taste)
Arrange the oysters on a half sheet pan preheat your oven to 425 degrees Fahrenheit. In a small skillet, melt the butter over medium low heat. Add the garlic and cook until soft and translucent. Stir in the lemon juice, hot sauce, and salt. Lower the heat and simmer one minute or so. Put a teaspoon or so of the hot mixture in each oyster shell, or more if your oysters will hold it. Bake seven (7) minutes or until the edges of the oysters just begin to curl. Serve immediately with warm french bread. Or just some saltine crackers, if you’re out of freshly baked french bread.
Seriously. Some of the best oysters yet! I usually get far too ancy and end up eating all our oysters raw or making oyster dressing, but this is worth every second of waiting and effort required.
I can totally see how some warm, crusty french bread would be an excellent dipping medium for extra sauce. My saltines didn’t dip all that well, and the oysters don’t even need a cracker, they’re so good.
Good morning! I hope everyone had a lovely weekend.
Mine was nice and quiet. Friday night was Duck Season Eve, which is quite the holiday round these parts. Wheat spent the night down at Lake Seminole with friends, which is an annual tradition. I spent the night in making quesadillas, pinning, and drinking a margarita (my recreation of Taco Lu’s marg is coming soon!). It was fab.
Saturday morning I went for a run, then went on a coffee run to The Bean, then made 4 pie crusts for Thanksgiving using this buttermilk & lard pie crust recipe and popped them in the freezer for later this week. When Wheat got home, we ate Zaxby’s for lunch. This food loving little family eats a lot of Zaxby’s. No shame!
It was rainy and pretty gross here Saturday, so we just piddled all afternoon, then ate supper at Bonnie Blue’s and came home and built a fire. Wheat’s parents and our friend Hehle came over to watch the Georgia game (I didn’t really watch – this Gator fan is over football for the year) and we enjoyed the cooler weather outside. Sunday was gorgeous and sunny and cold! And we skipped Church to have an epic day of yard work. We raked the ENTIRE yard first, which was a full body workout. I’m still a little sore! We used the straw we raked up (along with 3 truckloads from a neighbor’s pile) to spruce up the flower beds. We also planted some kale and pansies and generally just did everything we could physically get done out there before it was time to go to Wheat’s aunt and uncles’ house for the first of many family gatherings.
Our lettuce is either out of control or really sad. Not sure which. Some are starting to bolt (flower and go to seed).
Our collards are doing much better now that they are out from under the okra.
We also planted two types of kale Sunday.
And also planted garlic! I realize it’s not the ideal time to plant it, but we’ll see what happens. We already planted some elsewhere in the yard and it’s growing well, so when this entire head of garlic started sprouting, we figured, “What the hay?”
We raked and raked and raked, and then “stole” some more straw, and spruced up all the flower beds all over the house, and cut back the lantana, mandevilla, turq’s cap hibiscus, cardinal guard, and coral bean and covered those with straw, too.
We put straw around the oak leaf hydrangeas, too. Their leaves are so pretty in the fall/winter.
I grabbed a 4-pack of pansies at Home Depot while we were there to purchase another rake, and filled in the pots where the basil lived all summer.
I also weeded the herb garden around the patio and put straw around the herbs that were in there. I’m hoping to get it to where the herbs in the beds are there year-round (oregano, mint, rosemary) and the pots I’ll plant basil in the spring for the summer. I also have a DIY project in mind for the shepherd’s hooks. The tall one holds a hummingbird feeder during part of the year and the shorter ones hold citronella candles, but they are all currently empty. I’ll report back when/if I cross that DIY off my list!
We put straw around the Whitman ferns that we planted in between the oak leaf hydrangeas, and then I dug up a few to plant in the beds in front of our shed. The beds have been a problem spot for a while, and an eye sore for quite some time, too. We tried rosemary there, but it doesn’t drain well and they both died. I planted wildflowers in these beds in the spring, but they’ve been full of weeds for a while now.
The Whitman ferns we have came from the ferns at my parents’ house, which way back when came from my dad’s family in Beaufort, South Carolina. We also have some hanging from the front porch and by the front door, of course. You can tell a Whitman fern by the way the leaves split off at the ends and get all lacy-like. They’re really beautiful plants.
We planted a handful in each bed on either side of the shed door. I’m hoping they will grow in really thick and the pine straw won’t be necessary down the road, but for now, it will hopefully keep the weeds at bay.