Szechuan Style and Dilly Dilly Pickled Green Beans
I love pickles. The apocalyptic part of me has always been interested in the idea of spending long summer nights in the kitchen lining cupboards with jars upon jars of heirloom tomatoes and pickled beans to last through the winter. Of course, this has never happened. Jams are one thing, but canning vegetables has seemed unapproachable in New York thanks to a lack of necessary gear, wisdom, or shelf space in my shared kitchen. That is, until now! Last week I attended a pickling class in Crown Heights held by the people at brooklynskillshare. Emily taught us about the magic and ease of refrigerator pickles. I'm talking small batch deliciousness served up without having to buy any new stuff, ready in 1-2 weeks, while reusing old jars and brines. This is surely my style. Quick, lazy-day goodness that is inexpensive, fun, and experimental without the lurching fear of the b-word.