This dressing pairs exceptionally well with peppery greens such as Mizuna and Arugula which were both coincidentally included in this weeks summer share.How convenient!I’ve found that this dressing can also be used as a marinade for meat, tofu and grilled veggies! Enjoy!
The recent rain here in Washington has been a blessing, yet on the flip-side has created a rush to harvest and can as much as we can at our home garden before it’s destroyed by the rain. In addition to the wonderful goodies from Boistfort, I thought I could guide you on a little canning adventure with a pickled green bean recipe. The great part about pickling is that it does not require a pressure canner so practically anyone can do it at home.
First things first, lets discuss sterilization and technique. I strongly suggest visiting the National Center for Home Food Preservation on how to prepare your jars, ensure proper sanitation, acidity levels and cook time. The following topics you should check out before starting are:
In the recipe below, I used both Thai Basil Blossoms (from my home garden) as well as some Basil that was sent out in your Summer CSA as well as the assorted purple, yellow and green beans. Thai Basil is a little more authentic but any basil will taste fantastic. Also, be sure to slice your Thai Chilis horizontally instead of splitting them (as seen in the photo I took) to avoid mistaking a chili for a green been when they are ready to eat. SPICEY surprise? Please keep in mind, the vinegar and salt content of the recipes should not be modified as it may cause spoilage and some growth of unwanted bacterium.
Feel free to adjust the number of Thai Chili depending on the level of heat you can handle. I prefer 4 per jar since our family prefers spicy!
In a large pot, combine salt, vinegar water and bring to a boil.
Wash and trim ends from beans and cut to 4-inch lengths.
Add thai chili, lemongrass, garlic, ginger and basil to the bottom on the jars. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary.
Add hot solution to beans, leaving 1/2-inch headspace.
Cook at the recommended process time for Pickled Beans in a boiling-water canner. (see recipe notes below)
Once done, remove jars from hot water and place on cooling rack. Once cooled, place in a cool, dry area for 4-6 weeks. Then, enjoy!
Table 1. Recommended process time for ThaiPickled Beans in a boiling-water canner.
Process Time at Altitudes of
Style of Pack
0 - 1,000 ft
1,001 - 6,000 ft
Above 6,000 ft
* You should not store your canned goods with the rings on them (keep the sealed lid on of course). Don't stack on top of your canned goods. Store the Jars as dark and cool as possible. That is the key to getting many more years of quality storage.