Or maybe on the side of a super dry, dirty gin martini. Make your martini with a splash of brine and garnish with a pickled green bean!
1 1/2 pounds of green beans, topped not tailed (meaning: remove the stem part and not the tail)
3 cups of white vinegar
1 cup of white wine vinegar
6 tablespoons of sugar
3 teaspoons of pickling spice
1 teaspoon of black peppercorns
1 clove of garlic, smashed
1/2 teaspoon of celery seed
Bring the brine to a boil, dissolving the sugar. Let simmer for ten minutes. Depending on how long your beans are use either a pint or quart, wide-mouth variety. Make sure your jars are nice and clean, and hot. You can fill them with boiling water, or super hot tap water. Once the brine is ready, take it off the heat, fill the jars with the beans, and then fill to cover the beans. Seal them, let the jars cool a bit, put them in the fridge. They benefit from a few days, but you can eat them a few hours later, too. Store them in the fridge.
P.S. There's still a few days to leave a comment for a chance to win Food Heroes by Georgia Pellegrini. I've asked folks to tell me who their food heroes are, and the answers are amazing! I am totally enjoying reading everyone of them.