Homemade Bread and Butter Pickles are easy to make, fresh, and the perfect accompaniment to your favorite sandwich. This recipe for refrigerator pickles uses the microwave, so the pickles are ready in about 15 minutes from start to finish!
These quick pickled long beans are crunchy, tangy and fresh! I eat them almost like a side salad and sometimes a condiment for noodle or rice dishes, but chopped fine, they would also make a delicious relish.
Chef-owner Bruce Kalman of Pasadena's Union infuses the vinegar with serrano chiles, then pours the cooled brine over perfectly shaved vegetables. Mustard seed and, of course, a little bit of dried oregano give it extra oomph.
These pickles are kosher for Passover if you use white wine vinegar, and you can tinker with the spices as you like. I like the beans to be crunchy, briny, and spicy. Use the larger measure of chili pepper for very spicy beans...