Posted on: Monday, September 25, 2017

I recently attended a friend’s wedding at Plimoth Plantation and was transported back in time. During the reception, surrounded by the charming timber-framed houses, curious farm animals and booming 17th century gardens, I couldn’t help but think about the history built into the grounds. During the 1600s, the plantation was home to the Wampanoag People and the Colonial English community. Back then, the Pilgrims created recipes according to the season and often planned ahead for the colder, winter months. They often extended the life of their foods through preservation in the form of salting, drying and my favorite, pickling.
After brunch the next morning on our drive through the South Shore back up to Cambridge, I was inspired to pickle some veggies - something I have always wanted to try. I researched a few basic dill pickled cucumber recipes and decided to try pickling green beans too. I gathered my supplies and delved right in!

Dill Pickled Cucumbers and Green Beans

2 32 ounce mason jars with lids
3-4 kirby cucumbers, quartered lengthwise
20-22 green beans, trimmed
1/2 yellow onion, sliced
6 cloves garlic, halved
8 large dill sprigs
2 c distilled white vinegar
4 cups water
3 T kosher salt
3 t granulated sugar
2 T peppercorns
1 T mustard seeds
1 t coriander seeds
1 t crushed red pepper flakes
Place the kirby cucumbers in one mason jar and the green beans in the other. Distribute the yellow onion, garlic cloves and dill sprigs among the two mason jars.
In a pot, bring the distilled white vinegar, water, salt, sugar, peppercorns, mustard seeds, coriander seeds and crushed red pepper flakes to a boil over high heat.

After a few minutes, turn off the heat and pour the brine evenly into the two jars. Cover and secure the lids, let cool to room temperature and then refrigerate. Allow the pickles to meld in the refrigerator for 1-2 days before enjoying. The pickles can keep for 1 month in the refrigerator.
A quick accompaniment to a charcuterie platter... chopped up on hot dogs... What veggie to pickle next!?


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