Quick Pickled Vegetables




Due to the nice fall weather, I’ve neglected my garden. I knew my crazy yard-long beans were way done, but I had just left the crazy mess of vines alone. But I came out one day last week and found that another climbing bean that I forgot I planted had taken over and there were green beans everywhere! Surprise gifts from gardens make me so happy!

I decided to pickle some of them since they were in abundance. I used a recipe from my new fabulous cookbook (thank you, Sally!!!) from Bert Gill and Erika Nelson, our local chef and artist. Bert puts delicious pickled things on many of his salads he serves at his restaurant in town, the Blue Gill; I’m excited to create similar ones at home. What’s nice about this recipe is that it only takes 24 hours to brine, unlike my other pickle recipes, which take about a month. However, they have to be kept in the refrigerator and will only last about a week.

I amended Bert’s recipe and just added the veggies I had from my garden. He includes corn, green tomatoes, okra, fennel, and experiments with spices and herbs such as thyme, cloves, mustard seed, nutmeg, and paprika. Basically it sounds as if you can’t go too wrong.

Ingredients (makes one pint mason jar):

1 c green beens
2 yellow banana peppers
2 jalapenos (optional)
small bunch green onions, most of the green tip cut off
1 t black peppercorns
1 T Dijon mustard
2 T kosher salt
1/2 c sugar
1 c water
1/4 c vinegar


Trim the edges off the beans, and cut the peppers into strips. Combine the mustard, salt, sugar, water, and vinegar into a small saucepan, and bring to a boil. While cooking, put all the washed vegetables and peppercorns in a cleaned mason jar. Pour the boiling liquid over the vegetables. Screw on a lid, let cool, then put in the refrigerator. They’ll be ready to eat in 24 hours.

1 Comment

  • Sara

    Yay, these look amazing and I’m going to try them! Thank you for sharing, I just *love* your pickled veggies and I love that this recipe looks easy enough for me.

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