This week you will find Fava Beans, Lettuce, Pickling Cucumbers, Cabbage, Green Onions, Kale, Parsley & Hot Banana Peppers.
Garlic Dill Refrigerator Pickles
1 quart glass jar
1 pounds pickling cucumbers
3/4 cup white vinegar
3/4 cup water
1 tablespoon pickling salt
2 garlic cloves, peeled
1 1/2 teaspoons dried dill
3/4 teaspoon black peppercorns
Wash and slice or spear the cucumbers. In a large saucepot, combine vinegar, water and salt. Bring to a simmer.
Place garlic cloves, dill seed & peppercorns in jar. Pack the cucumber slices or spears firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight. Pour the brine into the jar, leaving approximately ½ inch headspace. Leave out until mixture is room temperature, place jar in refrigerator. Let them sit for at least 48 hours before eating.
Refrigerator Pickled Banana Peppers
1 quart glass jar
1/2 lb. banana peppers
1 1/2 cups white vinegar
1 cups water
1 tablespoons pickling salt
1/2 tablespoon sugar
1 garlic clove
Slice banana peppers into rings 1/4-inch thick. Remove seeds and ribs, if desired the less seeds the less hot.
Fill jar to the top with banana peppers. Add 1 clove of minced garlic. In a small saucepan, heat the vinegar, water, salt, and sugar and stir until the salt and sugar are completely dissolved. There is no need to bring your brine to a full boil, you just need to heat it enough to dissolve the sugar and salt. Cool the brine completely.
When cooled, fill each jar with pickling brine, seal, and store in the refrigerator.
Let the peppers pickle for at least 24 hours before eating.
Grilled Fava Beans with Sea Salt
1 pound fresh fava beans in the pod
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
lemon wedges for serving
Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high. In a large bowl, place fava beans and olive oil and toss to coat. Place the fava beans on the fire and grill for 6 minutes, turning occasionally, until the pods are tender and lightly chard. Remove to a serving plate and sprinkle with salt. Serve warm with lemon wedges. Also try tossing the hot pods with red chili flakes and a dash of sesame oil or chopped garlic, a squeeze of lemon juice, and salt. Eat by popping the beans out from the pods.
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