Gracie's Pickles

Growing up in the South you come across a lot of pickles. Dill cucumber pickles, sweet & sour pickles, pickled okra, chow chow, and let’s not forget – pickled pig’s feet! Great with cocktails, or as the finishing touch on a Bloody Mary, these green beans are pickled with Thai & Indian flavors. They’re tangy and gingery with a chili kick – bring a jar for your hostess or break them out at a BBQ... 

2 pounds thin green beans
One bag carrot chips
10 tablespoons peanut or vegetable oil
9 garlic cloves, peeled & thinly sliced
3” piece of ginger, peeled & slivered

4-5 Thai chilies, sliced into rounds
2 tablespoons mustard seeds, cracked
One teaspoon ground coriander
Half-gallon apple cider vinegar (you won’t use all of it)

Divide the green beans into five clean pint jars and add a handful of carrot chips to each one.

Put the oil in a small frying pan over medium heat. Add the garlic, ginger & chilies and fry for one minute. Remove the pan from the heat and stir in the mustard seeds and coriander.

Spoon the spices and oil over the vegetables, dividing it evenly. Add vinegar to each jar, pouring in enough to completely cover the green beans. Using a small spoon, push the garlic & ginger pieces down into the jars to help evenly distribute the flavors. Put on the lids and stash in the refrigerator for up to two weeks. The pickles will be ready to eat in a few hours but are really best after a few days.

NOTE: I’ve added cauliflower florets, sliced red bell pepper, jalapenos and sliced shallots to the mix and they’re all delicious.

Gracie Who?

Gracie (Ms. Grace if you're formal) is my sweet black lab – the best kitchen partner a gal could ask for. And she LOVES pickles.