Refrigerator Dill Pickles

Kirby cucumbers
Kirby cucumbers are best for making pickles.

Refrigerator Dill Pickles
I love this recipe from Bobby Flay‘s Burgers, Fries, and Shakes so much, I don’t mess with it.

1 c. water
3/4 c. plus 2 TBSP distilled white vinegar
1/4 c. packed coarsely chopped fresh dill (up to 3/4 c. if you love dill)
2 TBSP sugar
3 cloves garlic, coarsely chopped
1 TBSP kosher salt
3/4 tsp dill seeds

1 tsp. whole mustard seeds
1 tsp. coriander seeds
pinch red pepper flakes, optional
4 Kirby cucumbers (about 2 lbs.)

1. Combine all ingredients (including red pepper flakes, if using) except cucumbers in a small non-reactive saucepan and bring to a boil over high heat. Cook until sugar and salt dissolve fully, about 2 minutes. Remove pan from heat and cool to room temperature.

2. While pickling liquid cools, slice cucumbers into spears or 1/4-in. rounds. Put into mason jars, a large bowl with a fitted lid, or other lidded container of suitable size.

3. Once liquid is cooled, pour over cucumbers, cover, and refrigerate at least 24 hours for rounds or 48 hours for spears, stirring or shaking mixture at least once. Pickles keep, refrigerated, 7-10 days and longer.


Green Beans with Bacon and Balsamic Vinegar

green beans and bacon
Pan-Seared Green Beans with Bacon and Balsamic Vinegar

GREEN BEANS with Bacon and Balsamic Vinegar

1 pound fresh Green beans
3 slices bacon
1 Tablespoon Balsamic vinegar
Salt and pepper

All measurement are approximate. I don’t measure when doing this recipe.

Cook 3 slices of bacon in large skillet until brown but not hard and crispy. Remove bacon and chop. Meanwhile, cook or steam green beans to al dente and drain.

Place hot beans in the skillet with bacon grease, add a little salt and pepper, sprinkle with balsamic vinegar, tasting once or twice. Stir until coated and beans are picking up brown bits from bottom of pan. Add back the bacon pieces.

What you want is to just barely taste the balsamic vinegar, more so that it brings out the flavor of the beans and doesn’t dominate the dish. Serve warm or at room temperature.