PICKLE

BRINED SNAP BEANS

More subtle than vinegar-pickled green beans, this recipe is adapted from Joy of Pickling by Linda Ziedrich (Harvard Common Press, 1998), who says to use the freshest green beans you can find. You can make this recipe with trimmed asparagus as well. Total time: 2 weeks.

• 2 pounds tender young snap beans, trimmed

• 6 small dried chile peppers

• 6 garlic cloves, chopped

• 12 black peppercorns, crushed

• 6 dill sprigs

• ½ cup pickling salt or ¾ cup kosher salt

• 3 quarts water

Layer beans, chile peppers, garlic, peppercorns and dill in a 1-gallon jar. Dissolve salt in the water and pour enough brine over the beans to cover them. Push a freezer bag into the mouth of the jar and pour the remaining brine into the bag. Seal the bag. Store at room temperature with the top of the container loosely covered.

Within 3 days you should see tiny bubbles rising. If scum forms on top of the brine, skim it off daily and rinse off the brine bag.

Pickles should be ready in about 2 weeks, when the bubbling has stopped and the beans taste sour. Remove brine bag, skim off any scum, and cap the jar. Refrigerate. Makes 1 gallon.

Note: Product is too variable for meaningful analysis.

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