Happy Spring my fellow picklers/canners/jammers!! My first day of Spring, also National Happiness Day (!!), was all over the place: I woke up with the taste of Cool Ranch Durritos in my mouth, drank crappy hotel coffee, gave a 25min presentation, left Bartlett, NH, drove plenty out of the way to see America’s largest glacial boulder, listened to loud pop music while driving around New Hampshire, met up with some great friends, drank great beer, and checked out a new art gallery space in Portsmouth. The huge grin across my face while falling asleep Friday night was silly stupid. I know I haven’t been oh-so present lately, but do know that I’ve been keeping plenty busy and having tons of fun in other aspects of my life. How did all of you spend your first day of Spring? Looking forward to shorts and flip flop weather? Me too, though people keep reassuring me that “winter” is not quite over here in the North East…
I picked up these perfect little carrots from the Heron Pond Farm market stand and was in need of an alternative pickle option different from all of the other spicy carrots that I’ve put up in the past. I suspect the flavor and crunch of these dill pickled carrots and green beans will be fresh, spicy, and perfect for the March Seacoast Food Swap next Tuesday. Enjoy these pickled spears with crackers, cheese, and meats, or use them as a garnish to any spicy dill dirty martini rendition. Yum!
- 1lb green beans (ends removed)
- 2lbs carrots (peeled and cut into spears)
- 2 large jalapeños (de-seeded, cut in half, and then sliced into 1/8th inch slices)
- 2 Tbsp kosher/sea/pickling salt
- 1 Tbsp coriander seed
- 1 Tbsp mustard seed
- 1 Tbsp whole peppercorns
- 2 cups water
- 2 cups vinegar
- medium bunch of fresh dill weed
- In a medium-sized, non-ionized pot combine water, vinegar, and salt. Over medium heat bring to just a boil. Remove from heat.
- Divide remaining ingredients between pint jars making sure you tightly pack each jar.
- Pour vinegar brine over veggies leaving approximately 1/2 inch headspace.
- Wipe rims, apply lids and rings (finger tight), and process jars in a hot water bath for 10 minutes. Remove jars from water bath and let set on a folded towel for 8-12hrs.
- Store jars in a cool, dry place for atleast 3 weeks before consuming. Shelf stable for up to 1yr.