One of our favorite ways to preserve the best-in-show produce each season: pickling. And who better to direct our pickling efforts than the professionals? The awesome ladies behind Gordy’s Pickle Jar (they make our pickled banana peppers), developed this ADDICTIVE harissa-inspired green bean recipe. These jars are pretty much begging to be gifted! —CAVA
- Makes 6
- for the green beans
haricots verts, cleaned and trimmed
4 1/2 cups
pint sized Ball Jars and Lids
- for the pickling spice mixture
dried Gaujillo chiles, stemmed and seeded
dried Pasilla or New Mexico chiles, stemmed and seeded
1 1/2 teaspoons
- (This recipe doesn’t actually contain any of our harissa spread, because the ingredients don’t hold up as nicely in the pickling liquid as dried spices do. Not to worry, though: You’ll still recognize all the best flavors of harissa in there.)
- Wash the pint jars and their lids and turn over on a clean dish towel to air dry.
- While the jars are drying, begin prepping the haricots verts — clean well and soak in a cold water bath. Remove and put in a colander and drain. Trim the ends as necessary (you can use an additional jar as a measure of how tall you want the beans to be.
- Begin preparing the pickling spice mixture. First, stem and seed the chiles and break apart in even size pieces. Put chile pieces in a small food chopper or processor and pulse until chiles are medium-sized flakes. Remove and break apart any chile pieces not consistent with flakes. In a bowl, combine chile flakes and whole spices. Mix well with a wooden spoon until spices are evenly distributed.
- Once the jars are dried throughout, turn over and measure out 1 tablespoon of the pickling spice mixture and put inside each empty jar. Take care to mix spices between batching each jar to maintain an even mixture. Next, add 2 cloves of garlic and a handful of washed haricots verts per each jar. The haricots verts should be inserted lengthwise and the jar filled until pieces are snug but not forced.
- After all jars are filled with spices, garlic, and haricots verts, begin heating the pickling liquid. In a large saucepan, combine vinegar, water, and salt and bring to a boil. Immediately remove pickling liquid from heat and let stand 2 minutes.
- Next, carefully pour hot pickling liquid over the vegetables until covered. Allow air bubbles to release and adjust accordingly until vegetables are completely covered.
- Wipe jar rims and cover jars with their lids. Allow to cool to room temperature before refrigerating. Enjoy!