I am all about summer bounty .
I am preserving some of our summer bounty by pickling it .
It's a quick spicy pickle for green beans in this pot .
I have two cups of white vinegar to that .
Add two tablespoons of coarse salt .
If you are using fine salt , maybe you should use about two teaspoons them up .
This is a very , very intense brine .
Super duper tart has no water in it .
Add one tablespoon of whole black peppercorns , two teaspoons of sugar .
So the sugar balances the acidity a little bit .
But this isn't a sweet pickle at all .
Two red chilies break them a little bit to allow the seeds into the brine .
I have this on a medium high heat .
I want to bring it to a boil before I pour it over my vegetables .
I have four cloves of garlic here that I'm thinly slicing .
You can crush them and put them in hold .
But I find that when you thinly slice them and you pour that hot liquid over it , it really releases the flavor and then you can also eat the little slices of pickled garlic .
I have two jars here that I'm going to fill with my green beans and my garlic and this is three quarters of a pound of green beans .
You could use the same exact brine over cucumbers and make just standard pickles if you wanted to standard but spicy and also homemade , make sure your green beans are clean and then you can fit them right into the jars with some of the garlic .
This recipe makes enough for two jars .
These are about 12 ounce jars .
They're the perfect shape for the green beans .
I have so many jars in my cabinet from all the canning and jamming and all the stuff that I do during the summer .
These are refrigerator pickles .
We're not gonna can them one of the advantages to making refrigerator pickles like this .
They'll always stay crisp in the refrigerator .
You do want it to be pretty full because they're going to shrink a little bit when you add your hot liquid and don't forget to add the garlic as you're going along .
If you can't fit them in , just eat them .
When it comes to a simmer , you can turn it off and then you pour the liquid in a measuring cup for easier pouring , pour the liquid directly over the raw vegetables .
The liquid should cover the green beans on top .
Don't forget those peppercorns you want them in the jars or they won't continue to flavor your pickles as they sit .
This recipe can easily be doubled or tripled or quadrupled .
Let these cool off a little bit .
Cover them up and get them in the refrigerator and you'll have delicious pickles for weeks to come .
They are .
They're done .
You can see that they've changed color a little bit .
That's what happens to green vegetables when they're in acidic environment , but they are ready to eat .
You should definitely let them sit overnight at least , but then they'll last for weeks .
Mhm Spicy tangy , garlicky green bean pickles made by you .
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