Pickled Green Beans


Pickled Green Beans

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Veggie Side | Diet: V/GF

What do you do with extra veggies? Pickle 'em! This basic brine is good for beans, cukes, and pretty much anything else you wanna put into it. 

  • green beans, tops and tails removed, and cut on the bias
  • 1 cup white wine vinegar
  • 1 cup water
  • 1/2 cup sugar
  • pickling spice or your own combination of mustard seed, dill seed, peppercorn, cinnamon stick, and coriander
  • 5 cloves garlic
  • 2 teaspoons salt
  1. Place the green beans in a glass dish, and put aside
  2. In a small saucepan over medium heat, bring the other ingredients to a boil. Remove from heat, and let steep for 1 hour
  3. Bring the liquid to a boil again, and strain over the beans. Let sit until cool, cover, and place in the fridge. You can eat 'em after a couple hours, but they'll keep for days. 

Basic Quick Pickling Brine - for Cucumbers or Beets!

pickling brine

Recipe Level: Basic | Recipe Speed: Average | Season: All | Type: Condiment | Diet: Vegan/GF/DF

  • 2 cups vinegar, such as cider, white wine, red wine, champagne, or rice wine
  • 2 cups water
  • 2 tablespoons salt
  • 1/2 cup sugar or maple syrup, or 1/3 cup honey
  • 1 teaspoon black peppercorns (optional, but good in most pickles)
  • 1 teaspoon yellow mustard seeds (optional, but good in most pickles)
  • Other whole spices, or dried or fresh herbs, as desired*
  • Thin slices of red or yellow onion, or shallot; or a few cloves of garlic, sliced
  • 2 pounds vegetables, fruit, and/or dried fruit. If you want to pickle tougher vegetables, you could cook them lightly, first. 
  1. To make the brine, combine all ingredients (except for the vegetables or fruits you wish to pickle) in a small saucepan. Bring the liquid to a simmer, turn off the heat, and let sit for 1 hour to steep.
  2. Meanwhile, prepare your pickle ingredients, usually by cleaning them and slicing them thinly, and pack them into glass jars. 
  3. When the brine has steeped, reheat it to a simmer, and pour it equally into each jar. Push down the ingredients with a fork. If your brine doesn't cover the ingredients fully, boil a 50/50 mix of water and vinegar, and add it to the jars.
  4. If you pickled tender items, such as cucumbers, they'll be ready whenever you wish to eat them, but they will get more pickle-y and delicious over time. Tougher items, such as beets, will benefit from more time in the brine. 

Safety Note: These pickles are not "canned," and must be stored in the refrigerator. 

Here are some combinations that make particularly good pickles: 

  • Cucumbers, white wine vinegar, garlic, peppercorns, mustard seeds, bay leaf, the leaves, flowers or seeds of dill
  • Beets, red wine vinegar, red onion, orange peel, cinnamon stick, allspice
  • Red onion, red wine vinegar, dried cherries, peppercorn, mustard seed, bay leaf
  • Peaches, champagne vinegar peppercorns, cardamom, garlic
  • Daikon, cucumber, carrot, rice wine vinegar, cilantro, ginger, chile flakes

Dilly Pickled Asparagus

pickled asparagus

Recipe by Leda Meredith at thespruce.com; adjustments made for Intervale Food Hub members

What You'll Need

  • 2 pounds asparagus spears

  • 1 pint water

  • 1/4 cup plus 2 tablespoons apple cider vinegar

  • 1 1/2 tablespoons kosher or other non-iodized salt

  • 1 tablespoon sugar OR 2 teaspoons honey

  • 4 cloves garlic, peeled

  • 2-4 grape leaves (optional--tannins in the leaves help keep pickles crisp)

  • 2 dill flower heads OR 2 sprigs fresh dill leaves OR 1 teaspoon dried dillweed

  • 1 teaspoon whole mustard seeds

  • 1 quart-sized or 2 pint-sized canning (mason) jars

How to Make It

  1. Bring a large pot of water to a boil. Prepare a large bowl of ice water.

  2. While you are waiting for the water to come to a boil, wash and trim the asparagus. Trim it by holding each spear near either end and bending it gently. It will snap at exactly the borderline between the tougher bottom end and the more tender tip end. Save the bottom ends for making asparagus soup. You'll be using the more tender part of each spear for these pickles.

  3. Once the pot of water is at a full rolling boil, drop all of the asparagus in and leave it in for only 15 seconds. Drain the asparagus in a colander and immediately transfer it to the bowl of ice water.

  4. Bring the pint of water, vinegar, salt and sugar to a boil, stirring once or twice to dissolve the salt and sugar. Let the brine cool slightly while you load the quart jar (or 2 pint jars).

  5. Place the garlic cloves and one of the grape leaves, if using, into the bottom of a clean glass quart jar or a couple of pint-sized jars. Note that because these are refrigerator pickles that will not be canned, you do not need to use special canning jars or lids. You also do not need to sterilize the jars.

  6. Put the jar on its side and start loading in the asparagus spears, adding the remaining spices and herbs as you do so. Note that if you alternate tip end up with thicker end up, you will be able to pack more asparagus spears into the jar. Be sure to pack the spears in tightly so that they will not float up out of the brine.

  7. Pour the cooled brine into the jar(s) over the other ingredients, being sure to completely cover the asparagus with the liquid. Secure lid(s), and place in the refrigerator. The tips of the asparagus spears may take on a pink hue because of the vinegar - this is completely safe, and even attractive in the finished product.

  8. The pickles will be ready to eat in 3 days, much better if you wait a week, and even better if you can wait 2 weeks before sampling. They will keep in the refrigerator for 3-4 months but will start to lose their texture after that.

The relatively low ratio of vinegar to water in this recipe is part of what gives these pickles their bright, not overly pungent taste. Keep in mind, though, that this is less vinegar than you would need to make canned pickles for safely storing at room temperature. Keep these in the fridge.

How to Make Quick Pickled Onions


How To Make Quick-Pickled Onions

1 medium red onion, about 5 ounces
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup rice vinegar, white wine vinegar, or apple cider vinegar

Flavorings (optional):
1 small clove of garlic, halved
5 black peppercorns
5 allspice berries
3 small springs of thyme
1 small dried chili

Kettle for boiling water
Knife and cutting board
Sieve or colander
Clean jar or container


  1. Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half.

  2. Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.

  3. Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.

  4. Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings.

  5. Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.

Pickled Watermelon Radishes

Recipe By FOOD 52



  • 1 to 2watermelon radishes

  • 1/2cup distilled white vinegar

  • 1/2cup water

  • 1teaspoon kosher salt

  • 1teaspoon sugar

  • 2cloves garlic, peeled

  • 1/2teaspoon peppercorns, lightly crushed


  • Wash your watermelon radishes well, making sure to remove any dirt. Using a mandoline or a sharp knife, thinly slice your watermelon radishes into discs, then place in a clean canning jar.

  • In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, and simmer for one minute or until the sugar and salt are dissolved. Remove from heat and add the garlic and peppercorns. Pour the hot liquid including the garlic and peppercorns over the radishes.

  • Let cool to room temperature, then cover and refrigerate.

Simple Kimchi

Recipe courtesy of New York Times Cooking



2 Napa cabbages, weighing 3 to 4 pounds total

⅓ cup salt

2 tablespoons soy sauce

¼ cup fish sauce

1 ½ cups Korean chili powder, also called gochugaru

2 bunches of scallions, thinly sliced

¼ cup garlic, minced

¼ cup ginger, minced

4 cups thin carrot sticks (optional), about 3 inches long



  1. Cut the cabbages lengthwise into quarters, then across into thick ribbons. Put the cabbage in a big bowl and use your hands to toss it with the salt. Pour in cold water to cover the cabbage. It will float, so invert a plate on top, or a zipper-lock plastic bag of water, or whatever is handy, to keep it submerged. Cover the bowl with a towel and leave it out overnight.

  2. The next day, use your hands to lift the cabbage out of the brine and put it in a big bowl. (Keep the brine, too.) In a small bowl, make a chili paste of the soy sauce, fish sauce and Korean chili powder. (Check the ingredients list to make sure you get pure chili powder, not the kind that has salt mixed in.)

  3. Add the chili paste to the cabbage along with the scallions, garlic, ginger and, if you like, the carrot sticks. Mix the kimchi well and pack it into hard plastic or glass containers. Pour in enough of the brine to cover the vegetables.

  4. Cover the containers and leave out at room temperature (but not more than 75 degrees, or it ferments too fast). Taste it after three or four days, and every day after. As the vegetables shrink, the kimchi can be combined in ever-smaller containers; just keep it covered with brine.

  5. When it tastes good to you, it’s done.



Refrigerated and covered, it lasts indefinitely.

I eat it many ways: finely chopped with steamed rice, fried eggs and Japanese sesame salt; stirred into chicken noodle soup; on steak, mixed with fresh watercress. In Korean food, it’s ketchup, mustard and relish, all in one.