Two Great New Pickle Recipes – Garden & Gun
Pickled Southern staples, from chef Hugh Acheson
Ingredients
- 1 quart local green beans, stemmed
- 1/2 cup chopped fresh dill
- 2 tsp. pickling salt
- 1/2 tbsp. white granulated sugar
- 1/2 tsp. dill seeds
- 1/2 tsp. coriander seeds
- 1 garlic clove, smashed
- 1 cup white vinegar
- 1 cup water
- 1 quart ramp bulbs, halved if large
- 1 1/2 tbsp. pickling salt
- 1 tbsp. white granulated sugar
- 2 bay leaves
- 6 black peppercorns
- 2 small sprigs of fresh thyme
- 3/4 cup cider vinegar
- 2 cups water
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