With summer winding down, I have plenty of fresh vegetables to preserve and pickle for the cooler months. Pickled cucumbers are the most famous of the pickled foods. It’s my favorite, especially those giant dill pickles sold at Disneyland. However, there is an entire world of pickled and preserved foods that extend beyond cucumbers.
Pickled fruits and vegetables are a staple in most Asian cuisine. Back in the Philippines, my grandmother was an avid pickler. Whenever there was an excess of harvest, she would pickle all sorts of fruits– from sour mangos to coconut meat to calamasi (see: calamondin).
- 1 pound green beans, trimmed and cut to length of jar
- 1 Tbsp + 3 Tbsp kosher salt (I used Morton Kosher Salt)
- 3 garlic cloves, peeled and quartered
- 2 tsp whole peppercorns
- 1/4 tsp red pepper flakes
- 1 cup fresh dill, stems and leaves coarsely chopped
- 1 1/2 cups distilled white vinegar
- 1 1/2 cups water
- 3 Tbsp granulated sugar