I’ve been in a homey sort of mood lately, no doubt brought on by gorgeous Spring (now Summer!) days on our Australian goat farm and heaps of inspiring produce at the markets. It all looks so beautiful that I inevitably end up with more veggies and fruit than we can possibly eat.
So I’ve been scouring preserving books for ideas on what to do with the copious amounts of eggs, beans and stone-fruits that we have on hand.
My first project was pickled eggs. I’ve never even eaten a pickled egg, let alone made one, but I was so intrigued by the idea of them, that I simply had to try it.
I was a little nervous because the only ones I’ve seen looked like a science experiment gone horribly wrong. Shudder. But by adding fennel sprigs and using colored peppercorns, they turned out much prettier than anticipated.
Next up were pickled green beans. My Mum used to make these when I was a girl, and I loved them!!! When I was a kid I never got caught stealing cookies or candy or even ice cream, but I was very guilty of nipping entire jars of homemade pickles and eating everything, even the cloves of garlic.
I made a pickled green bean recipe with chilies and garlic and dill weed, and I love how they look together. I can’t wait to try them in a week or two.
This week I’m working making Plum Spirits and perhaps some Peach Spirits as well. I will let you know how they turn out! 🙂
What are your favorite pickles?
Pickled Eggs Recipe
Ingredients:
8-10 boiled eggs (depending on size of jar)
1-2 cups white wine vinegar (depending on size of jar)
1/4 tsp rainbow peppercorns
1/2 tsp fennel seeds
1/4 tsp caraway seeds
4-5 fennel sprigs
Directions:
- Shell eggs, rinse and dry.
- Pack into sterilized jar(s).
- Tuck fennel sprigs around eggs.
- Combine remaining ingredients in saucepan over medium heat and bring to a boil. Simmer for 1-2 minutes.
- Remove from heat and cool.
- When cool, pour over eggs, seal and let sit for two weeks in cool dark place before eating.
Pickled Beans Recipe
Ingredients:
2 handfuls green beans, washed and trimmed
2 heads dill weed
1-2 red chilies, halved, seeded and sliced
3-4 garlic cloves, peeled
2 cups white wine vinegar
Directions:
- Blanche beans for 1 minute, drain and plunge into ice water immediately. Remove and let dry.
- Pack beans into one large sterilized jar or two small ones.
- Tuck dill weed into jar.
- Combine remaining ingredients in saucepan over medium heat and bring to a boil. Simmer for 1-2 minutes.
- Remove from heat and cool.
- When cool, pour over beans, seal and let sit for two weeks in cool dark place before eating.