I’m Cheryl from Pook’s Pantry and I’m happy to be guest posting here at YumGoggle today. I hope you enjoy this easy recipe for refrigerator pickled beans. You’re probably going to want to make them all summer long.
Summer beans (you know you just sang Summer Breeze, you’re welcome… and now, it’s stuck in your head) are coming in now and it’s the perfect time to start pickling. These easy pickled refrigerator beans don’t require water bath canning, they are stored in the fridge and are easily accessed for snacking needs.
Pickled beans are not only pretty, especially if you have a mix of green and yellow, or even purple, but they are an integral part of summer BBQ’s around here. The vinegary bite from the pickle cuts through strong flavors like grilled meats and it’s a great balance to heavier foods like potato salad.
I like adding them to vegetable trays as well for an unexpected treat. They are really so versatile, you could even chop them up and add them to vegetable salads or leave them whole and toss them on your salad for lunch.
The fact that they are a refrigerator pickle makes these even better, because when the urge for pickles strikes, and it does, you are only a day away (sing it Annie).
The only “cooking” is bringing the liquid to a simmer, so this is a great summer project for kiddos. Younger ones can stack the beans inside the jars and the older kids can take care of the rest with supervision. It’s a great way to introduce your kids to food by getting them involved in what they eat and have a conversation about food. They are also more inclined to try new things if they’ve had a hand in preparing it and it provides an opportunity for something to do when the dreaded “I’m bored” is spoken 5 minutes into summer vacation.
This quick pickled method works for a variety of fresh veggies. Try it with zucchini, summer squash, cauliflower, carrots or radishes.