One of the interesting aspects of ordering a “local box” from the organic vegetable delivery company is that you never know exactly what you’re going to get from week to week. It presents a challenge to try new vegetables and test out new recipes.
That’s exactly what happened the other week when I received five pickling cucumbers.
I’ve never pickled anything before nor did I particularly want to engage in a huge canning process. Fortunately, a recent issue of Cooking Light had just featured recipes for quick and easy pickles. I decided to give them a try.
- 1/4 c chopped fresh dill
- 1/2 lb green beans, trimmed
- 1 c white wine vinegar
- 1 c water
- 2 t sugar
- 2 t salt
- 2 t pickling spice
- 1 garlic clove, peeled
Combine dill and green beans in a medium bowl. Combine vinegar and the remaining ingredients in a small saucepan. Bring to a boil and cook 1 minute or until sugar and salt dissolve. Pour over bean mixture. Let stand 2 hours. Drain or serve with a slotted spoon.
- 3/4 lb zucchini, cut into 1/4″ thick slices
- 3/4 lb yellow squash, cut into 1/4″ thick slices
- 2 t kosher salt, divided
- 1/2 c thinly sliced sweet onion
- 1 c water
- 1 c cider vinegar
- 1/4 c maple syrup
- 1/4-1/2 t crushed red pepper
Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle with 1 t. salt. Let stand 30 minutes. Rinse well under cold water; pat dry with paper towels. Place zucchini, squash and onion in a medium glass bowl. Combine remaining 1 t salt, 1 c water, and remaining ingredients in a small saucepan; bring to a boil and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight. Drain or serve with a slotted spoon.
* I made this with cucumbers instead of zucchini and squash.
We really loved the pickled green beans. The flavor of the spicy pickles wasn’t my favorite – the sweet syrup didn’t seem to work with the cider vinegar. But I did change the primary vegetable ingredient, so that could have affected my results.