How many times have you wished you had someone helping you walk through the pickling process? I am always wondering if there’s another way to pickle, can, and preserve! I recently participated in a Pickling Class with William AKA Zuzu with The Bent Brick, and it has since opened up a whole new world of super easy refrigerator pickles (and by pickles I mean….pickles, green beans, jalapeños, YOU NAME THE VEGGIE–I can now probably successfully “pickle” it).
But I knew that wouldn’t get me anywhere;)
I love instant gratification.
This class was not only super informative for me, a novice pickler, but it also made me think about the way I had been pickling and how much I don’t mind keeping my pickled creations refrigerated because it means I get around to them much sooner (as my dilly beans from last summer scream to me from my kitchen cabinets). Especially if one is pickling cucumbers, refrigeration pickling really is the most ideal option for preserving crispness.
I wanted to share my recipe from that night!
Bread & Butter Pickled Green Beans
Courtesy of The Bent Brick
(makes 1 quart jar)
15 fl oz white wine vinegar
7 fl oz sugar
1 T tumaric
1 T yellow mustard seeds
1 T salt
1 T whole coriander
6 oz green beans
Check out more classes and delicious eats on The Bent Brick‘s website!