Sometimes I like to add a kick to a classic, a change-up, an unexpected something. So, I was playing around in the kitchen with string beans fresh from the English Market and thought, why not do a quick pickling to make them spicy? Wouldn’t that be lovely with eggs Florentine or a cool tumbler of tomato juice or even resting on the rim of a bowl of gazpacho.
Before I share the recipe, I want to remind you I’ve written about preserved and pickled food before. I previously wrote about pickles and chutney in these posts. It is one of many preserved fruit or vegetable recipes in a specific category for my pantry recipes and a special post about proper canning and preserving techniques.
Here’s what I did to make these lovelies, which are fab in an Old Bay Bloody Mary by the way.
Spicy Pickled Old Bay String Beans
1 1/2 cups white distilled vinegar
1/2 cup cider vinegar
1 cup water
1/4 cup white granulated sugar
1 tablespoon sea salt
1 tablespoon dried mustard seeds
2 teaspoons Old Bay Seasoning
2 1/2 tablespoons fresh dill (dried can be substituted, if fresh is unavailable)
4 spicy hot peppers, seeds removed (wash hands well or wear gloves when handling hot peppers)
1/2 pound fresh string beans, washed with ends trimmed
1. In a pot, combine the vinegars, water, sugar, salt, mustard seeds, Old Bay, and half of the dill leaves then bring to a boil. Once boiled, immediately reduce heat to low heat and let simmer for 5 minutes.
2. Place the remaining fresh dill and all the hot peppers and string beans into the clean jar.
3. Pour the simmering liquid into the jar carefully. If you live in an area with insects, cover the jar with a clean dishtowel or cheesecloth. Let the contents of the jar cool to near room temperature then seal and refrigerate.
4. Serve with cheese, crackers, olives, and spread for a light appetiser or pair with a glass of tomato juice or bowl of gazpacho for a tangy accompaniment. The flavour gets deeper with time, but best to store them sealed in the fridge and consume within two weeks.
Because I didn’t plan to store these string beans on a shelf or for any length of time, I was less strict in my jar preparation methods. But for proper pickling and preserving techniques, please read my previous foray into such things with helpful links.
It also it a lovely accompaniment for eggs and hash browns to add a kick to your brunch plate.
I love these spicy string beans used as stirrers in a Virgin Mary. Next week, I’ll share my favourite method for making a non-alcoholic Old Bay Bloody Mary.
