Pickled Summer Squash or Green Beans
Delicious as a refrigerator pickle! Also great for canning to store for the winter!
2 pounds sliced patty pan, other summer squash, or whole green beans with ends trimmed
2½ cups apple cider vinegar
2½ cups water
¼ cup kosher salt
2 tablespoons raw sugar (can substitute granulated white sugar if necessary)
Additional Ingredients Per Pint:
1 dill head or 2 teaspoons whole dill seed
2 cloves garlic, peeled
½ teaspoon black peppercorns
½ teaspoon mustard seed (not ground mustard)
½ teaspoon crushed red pepper flakes
¼ teaspoon coriander seeds (not ground coriander)
Load each jar with the additional per-jar ingredients and pile on the sliced squash or trimmed beans over the spices. Set aside.
Bring the apple cider vinegar, water, salt, and sugar to a boil in a saucepan. Pour over the squash/beans in the jars to within ¼-inch of the tops of the jars. Wipe the rims, fix new two-piece lids in place to finger-tip tightness, and process for 10 minutes. Carefully transfer to a rack to allow to cool completely. Remove the rings, wipe down, label, and store in a cool, dark place for up to a year. If there are any that don’t seal, refrigerate immediately after processing. Let the pickles sit for 2 to 3 weeks before cracking open and eating!
Green Bean Salad with Lime Vinaigrette and Quinoa
¾ pound green beans, trimmed
2 to 4 tablespoons chopped red or white onion
¼ cup chopped toasted almonds (30 grams)
1 green or red serrano or Thai chile pepper, minced (more to taste)
¼ cup chopped cilantro
1 tablespoon minced chives
2 tablespoons fresh lime juice
Salt to taste
¼ cup extra-virgin olive oil
1 cup cooked red quinoa
1 hard-boiled egg, finely chopped
- Fill a medium saucepan with water and bring to a boil. Add salt to taste and green beans. Boil 3-4 minutes, until crisp-tender. Transfer to a bowl of cold water, then drain and drain again on a kitchen towel. Cut in 2-inch lengths.
- Meanwhile, soak onion in cold water for 5 minutes. Drain, rinse, and drain again on paper towels.
- In a salad bowl, combine green beans, onion, almonds, chile, cilantro, and chives.
- Combine lime juice, salt, and olive oil in a small bowl or measuring cup and whisk together. Toss with beans. Add quinoa and toss again. Sprinkle chopped egg on top, and serve.
Our favorite way to use new potatoes! You can use any fresh veggies or herbs. Some of our favorites to chop up are cherry tomatoes, green beans, massaged kale, chives, parsley, and dill.
1 pound potatoes
1 cup mustard vinaigrette
Chopped veggies of your choice (massaged kale, scallions, green beans, cherry tomatoes)
Minced herbs of your choice (parsley, dill, chives,)
freshly ground black pepper
2 Tbsp Dijon
chopped garlic or shallots
1/4 cup apple cider vinegar (or any type of vinegar)
1 cup oil (olive, sunflower, or other of your choice)
Simmer or steam your potatoes whole in salted water about 10 minutes until they are tender.
While cooking, make your vinaigrette
When tender, cool the potatoes quickly in cold water to stop them from cooking.
Dice and toss with the vinaigrette and chopped veggies and herbs.
Add salt and pepper to taste.