Tag Archives: pickles

Recipe of the Week

Haricot Vert Salad with Pickled Red Onions

½ lb. haricot vert green beans (French fillet-type bean)
1 small red onion, thinly sliced
Red wine vinegar
Extra virgin olive oil
Salt

Bring a small saucepan of lightly salted water to a boil. Meanwhile, top and tail the beans. Place the onions in the red wine vinegar to quickly pickle, let sit 10 minutes. Once the water comes to a boil, add the snipped beans and cook for 2-3 minutes. Drain and rinse immediately with cold water, to inhibit further cooking. Toss with a drizzle of olive oil to coat and a pinch of salt. Stir in the red onions. Serve warm, chilled, or at room temperature.

CSA Recipe Week 11- Quick Vinegar Pickles

Quick Vinegar Pickles
From “Momofuku” by David Chang and Peter Meehan

1 cup water, piping hot from the tap
½ cup rice wine vinegar
6 T. sugar
2 ¼ t. kosher salt
2 meaty cucumbers, cut into 1/8 inch thick discs, or other vegetable or fruit

Combine the water, vinegar, sugar, and salt in a mixing bowl and stir until the sugar dissolves.
Pack the prepared cucumbers or other vegetable into a quart container. Pour the brine over the vegetables, cover, and refrigerate. You can eat the pickles immediately, but they will taste better after they have had time to sit—3 to 4 days at a minimum, a week for optimum flavor. Most of these pickles will keep for a month.