Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!

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    Pickled Green Beans and Red Onions
This is an easy way to make a delicious briny quick pickle. The hot brine cooks the vegetables just enough so that they stay crisp. This method is based on Michael Symons basic brine recipe. I like to add a bunch of raw garlic and dill to make it extra dilly and garlicky. These are the best refrigerator pickles, the brine is perfectly balanced. Since these aren’t processed, you want to eat them up within about a week or two of making them. That part is easy because these don’t last more than 3 days in our house. They’re addictive.
Clean and trim any vegetables you want to pickle and pack them into clean sterilized jars. I made one jar with red onions, and another with garlic and green beans, and a 3rd jar with carrots garlic and green beans. That jar is gone already, yum! 
In a saute pan equal amounts of white vinegar and water. Add 2 or 3 bay leaves, 4 to 7 raw garlic cloves, peeled and sliced, 1/2 tsp black  peppercorns, 1/2 tsp mustard seed, 1 tsp coriander seed, 1/2 tsp dill, 1 tblsp salt and 1 tblsp sugar. Heat the brine until it boils. Pour it over the veggies in the jars and let them steep. They’re good to eat as quickly as about 1/2 hour, and they get better if they sit in the fridge for a few hours or overnight. Keep refrigerated.

    Pickled Green Beans and Red Onions

    This is an easy way to make a delicious briny quick pickle. The hot brine cooks the vegetables just enough so that they stay crisp. This method is based on Michael Symons basic brine recipe. I like to add a bunch of raw garlic and dill to make it extra dilly and garlicky. These are the best refrigerator pickles, the brine is perfectly balanced. Since these aren’t processed, you want to eat them up within about a week or two of making them. That part is easy because these don’t last more than 3 days in our house. They’re addictive.

    Clean and trim any vegetables you want to pickle and pack them into clean sterilized jars. I made one jar with red onions, and another with garlic and green beans, and a 3rd jar with carrots garlic and green beans. That jar is gone already, yum! 

    In a saute pan equal amounts of white vinegar and water. Add 2 or 3 bay leaves, 4 to 7 raw garlic cloves, peeled and sliced, 1/2 tsp black  peppercorns, 1/2 tsp mustard seed, 1 tsp coriander seed, 1/2 tsp dill, 1 tblsp salt and 1 tblsp sugar. Heat the brine until it boils. Pour it over the veggies in the jars and let them steep. They’re good to eat as quickly as about 1/2 hour, and they get better if they sit in the fridge for a few hours or overnight. Keep refrigerated.

    Notes

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      Making these this week and possibly a few other pickled treats!
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