Colorado Springs News, Sports & Business

Simple pickling for vegetables

By ALISON LADMAN The Associated Press - Published: August 9, 2013

Everyone loves a good homemade pickle. But not everyone loves to break out the canning equipment for the occasion.

But these pickles come together so quickly, they'll be ready to enjoy by the time you're done making dinner. They're great slipped into your sandwich or burger or served alongside about any barbecue.

They also make a great addition to green salads and pasta salads. And this recipe can be used for other vegetables, too. Try pickled carrots or cauliflower.

FAST-PICKLED GREEN BEANS

Yield: 4 servings

3/4 cup white balsamic or cider vinegar
1/3 cup sugar
1 teaspoon salt
1 large shallot, sliced
1/2 teaspoon allspice
1/2 teaspoon ground black pepper
Pinch red pepper flakes
1 teaspoon yellow mustard seeds, lightly crushed
1/4 teaspoon dill seeds, lightly crushed
1 pound green beans, trimmed
Procedure:
In a medium saucepan over medium-high, combine the vinegar, sugar, salt, shallot, allspice, black pepper, red pepper flakes, mustard seeds and dill seeds. Bring to a boil, then reduce to a simmer. Cover and simmer for 5 minutes. Add the green beans and simmer for another 5 minutes. Remove from the heat and allow to cool. Once cooled, the green beans can be jarred (with some of the liquid) and refrigerated for up to 5 days.

FAST-PICKLED GREEN BEANS

Yield: 4 servings

3/4 cup white balsamic or cider
    vinegar
1/3 cup sugar
1 teaspoon salt
1 large shallot, sliced
1/2 teaspoon allspice
1/2 teaspoon ground black pepper
Pinch red pepper flakes
1 teaspoon yellow mustard seeds,
    lightly crushed
1/4 teaspoon dill seeds, lightly
    crushed
1 pound green beans, trimmed
Procedure:
In a medium saucepan over medium-high, combine the vinegar, sugar, salt, shallot, allspice, black pepper, red pepper flakes, mustard seeds and dill seeds. Bring to a boil, then reduce to a simmer. Cover and simmer for 5 minutes. Add the green beans and simmer for another 5 minutes. Remove from the heat and allow to cool. Once cooled, the green beans can be jarred (with some of the liquid) and refrigerated for up to 5 days.

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