WASHINGTON (WUSA9) -- Cathy Barrow writes the food blog Mrs. Wheelbarrow's Kitchen. She stopped by WUSA9 to give us a lesson in pickling.
Cathy has written for the New York Times, Washington Post, Garden and Gun, NPR, and Southern Living, among other publications.
She lives in Washington, D.C. You can visit her website at: http://www.mrswheelbarrow.com/.
Her first book, Mrs. Wheelbarrow's Practical Pantry (W.W. Norton) will be published in November, 2014.
Recipe: Dilly Beans
- 2 pint jars
- 1 pound green beans
- 2 tablespoons dill seed
- 2 pieces of lemon peel
- 3 tablespoons kosher salt
- 3/4 cup cider vinegar
- 3/4 cup white vinegar
- 1-1/2 cup non-chlorinated (bottled) water
Trim the beans to fit in the jar leaving 1/2-inch headspace. Pack the beans snugly, then divide the dill seed and lemon peel between the two jars.
In a 3-quart non-reactive (stainless steel or enamel) saucepan, bring the salt, cider vinegar, white vinegar, and water to a boil. When the salt is dissolved, pour the hot brine over the beans.
Cool and cap, then refrigerate for one week. Serve cold.
If processing for shelf stability, ensure a ½" headspace, clean the jars well, place the lid and ring, and lower the jar upright into a boiling water bath for 5 minutes.