New York City seriously loves its pickles, so it’s no surprise that nearly 40 people came out to learn how to transform cabbage into kimchi a couple weeks back at our pickle-themed Nosh:pitality. We were so grateful to have the folks at Adamah, a Jewish leadership training and farming fellowship, for not only coming to teach us, but for bringing all the amazing produce, jars, and tools to create our pickles.
We kicked off the night by learning how to make quickles (quick pickles…it’s totally a thing). After that, we packed green beans, garlic, spices, and a blend of hot vinegar and water into mason jars and set them aside for tasting at the end of the program.
Once we learned about “lacto-fermentation,” we started putting together our kimchi. There were so many beautiful vegetables brought for the event and everyone got to pick and choose what they wanted to include. Everything came out SO tasty.
Ok—now it’s your turn! Pickling can be a quick and easy way to amp up any dish at your Friday night dinner. Try this pickled cauliflower as a side to a falafel dish, or throw together this radish recipe for an unreal taco topping. You can even make these pickled blueberries and red onions to use as a surprising and crazy-brilliant addition to a green salad or sandwich.
You can also check out the recipe from Adamah for Vinegar Dilly Beans:
Ingredients and Supplies
- Pint jar
- 1 or 2 cloves chopped garlic
- About ½ lb green beans
- 2 tsp salt
- 1-2 tsp pickling spice (store bought or make your own!)
- 3/4 cup white vinegar
- 3/4 cup water
- Red pepper flakes (optional)
- Pack green beans into with garlic, spices, and salt.
- Bring water and vinegar to a boil.
- Pour hot vinegar and water over green beans.
- Close lid, let cool to room temperature, and refrigerate. Eat in 24 hours, or keep 4-5 days.