Two Great New Pickle Recipes

Preparation

For the Dilly Beans:

Pack the beans and dill into the jars, leaving ½ inch of headspace at the top, and set aside.

Combine the salt, sugar, dill seeds, coriander seeds, garlic, vinegar, and water in a nonreactive saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes.

Carefully ladle the hot pickling liquid into the jars, leaving ½ inch of headspace in each. Cap with lids and bands, cool for 2 hours, and then either refrigerate or process according to the jar manufacturer’s directions.

The pickles can be refrigerated for 7 to 10 days; if processed, they will keep for up to 10 months. (Makes 1 quart or 2 pints)

For the Pickled Ramps:

Fill a large bowl half with water and half with ice, and set it aside.

Bring a pot of water to boil and blanch the ramps for 2 minutes in the boiling water. Shock them in the ice water to stop the cooking. When they are cool, drain and spread them out on paper towels to dry a bit. Then pack the ramps into the jars, leaving ½ inch of headspace, and set aside.

Combine the salt, sugar, bay leaves, peppercorns, thyme, vinegar, and water in a nonreactive saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes.

Carefully ladle the hot pickling liquid into the jars, leaving ½ inch of headspace in each. Cap with lids and bands, cool for 2 hours, and then either refrigerate or process according to the jar manufacturer’s directions.

I like to let the ramps really mature for about 3 months before eating them, but as a fridge pickle, they will keep for 7 to 10 days. If processed, they will keep for up to 10 months. (Makes 1 quart or 2 pints)