We picked up a bag of haricot vert (French green beans) at Costco large enough for a few dinners and a batch of refrigerator pickles. In addition to the usual sprigs of fresh dill, I thought the more complex, almost nutty flavor of the haricot vert would work well with the earthiness of ground dill seed.
Double dilly haricot vert, 4/19/2014
- 1 L glass jar
- 850 g Haricot vert
- 15 Sprigs fresh dill
- 1 tsp Dill seed, ground
- 300 ml Cider vinegar
- 300 ml Water
- 200 ml Sugar
- ½ tsp Kosher salt
Blanched the beans in 1 gallon of salted water for 120 seconds, moved them to a colander and rinsed them with cold water. Added the dill sprigs and ground dill to the bottom of the jar, placed the jar on it’s side and packed in the cooled beans. Warmed the pickle to a bare simmer to dissolve the sugar into the water and vinegar and then allowed it to cool to 160° F before pouring it over the beans. Cooled the jar to room temperature on the counter and then in to the fridge.
My method for making sure the beans fit in the jar. I overstuff the jar with raw beans because they tend to shrink a bit when blanched.
They’re such a pretty green right when the pickle is poured over them. They’ll turn more olive green in just a few hours, but the brief blanching will keep them crunchy. I’d curious to see if there are techniques to help them stay bright green.
All sealed up and ready for the fridge. Should be ready in a about a week. Assuming we can wait.
We’ve been tearing through our julienned pickled root vegetables – carrots, beets, radishes – piling them on green salads, tucking them into sandwiches, mincing them into tunafish; at this point they feel as much like staples in our fridge as our fermented sauerkrauts and pickles. I’ve been playing around with grinding the harder spices to speed up infusing the vinegar with their flavors, and today I ground the coriander before adding it to the bottom of the jar.
Pickled watermelon radishes with coriander and red pepper, 4/16/2014
- 1 Quart glass jar
- 450 g Watermelon radishes (after prep)
- 1¼ cup cider vinegar
- 1¼ cup water
- ¼ c Sugar
- ½ tsp Kosher salt
- 1 tbsp Coriander seed, ground
- ¼ tsp Red pepper flakes
Julienned the radishes in a two-step mandoline / knife process. Ground the coriander and added it along with the red pepper to the bottom of jar, then packed in the radish strips. Boiled the vinegar, sugar and water, then let cool 5 min before pouring into the jar. Let it cool on the counter, gave it a few good shakes to mix up the ground spices and then off to the fridge for a few days.
Watermelon radishes have such thick skins, a paring knife makes much quicker work than a vegetable peeler.
Next up, slicing. Turned the screws on the benriner 1½ times. I should try to remember to measure how thick the slices are for the next time.
The color shifts from magenta to bright pink seconds after the hot pickling liquid hits the radishes. Behind the jar is my W&P muddler from Mason Shaker.
We’re both fans of spiced sauerkraut, but sometimes our teeth don’t always appreciate the added texture that whole spices can bring to the kraut, so in this batch I’m experimenting with grinding the dill seed before mixing it in with the cabbage. I used ground dill seed (with bay leaves) in a recent batch of vinegar-pickled carrots and the flavors infused much quicker than with whole spices.
Sauerkraut with ground dill seed
While I usually use my mandoline to make sauerkraut, I shredded this batch with my knife. I’ve been enjoying a little sauerkraut with my salads at lunch and I thought a larger cut might be nice for that kind of side salad.
I mixed in a portion of the ground dill seed with each kilo of shredded cabbage as it was salted.
Because it’s a coarser shred on the cabbage, I piled three (!) weights into the crock for close to 12 lb of brine squeezing pressure.