Pickled Green Beans
- 6 to 7 oz. green beans
- 1 tsp. coriander seeds
- 1 tsp. mustard seeds
- ¼ tsp. black peppercorns
- 3 sprigs fresh dill
- 1 bay leaf
- 1 cup distilled white vinegar
- ½ cup water
- 1 tsp. fine sea salt
- 1 large garlic clove, quartered
- Rinse the green beans. If needed, halve the longer beans so they'll fit, standing upright, in a pint-sized jar, with 1/2-inch of headspace.
- Sterilize the jars: Bring a large pot of water to boil, and carefully submerge the jars in the boiling water bath for 5 to 10 minutes. Using a jar grip, carefully remove the jars from the water and tip out the water. Set aside.
- Place coriander seeds, mustard seeds, peppercorns and bay leaf in jar and fill snugly with beans, standing them upright. Push dill sprigs down into the jar too.
- In a small saucepan, combine the vinegar, water, salt, and garlic and bring to a boil. Reduce heat slightly and simmer for 2 minutes. Pour into the jar with green beans. The beans should be covered but there should still be 1/4 to 1/2 inch head space. Push garlic down into the jar.
- Seal jar and allow to cool, then refrigerate for up to 2 months. For best results, wait 2 days before eating.
Oven-Dried TomatoesA staple in many cuisines all over the world, there are thousands of known tomato varieties. While perfect on their own with just a sprinkle of sea salt and drizzle of extra virgin olive oil, there are many ways to enjoy garden-fresh tomatoes. But when you're accumulating tomatoes faster than you can eat them, extend their life by oven-drying and packing in extra virgin olive oil! Oven-dried tomatoes are a versatile ingredient that we turn to for pastas, sandwiches, salads, frittatas, and more.
recipe adapted from the Food Network
- fresh tomatoes (we used a combination of romas and heirlooms, but any will work)
- sea salt
- extra virgin olive oil
- fresh herbs, such as basil, oregano, thyme, or rosemary (optional)
- Preheat the oven to 250°F.
- Halve your tomatoes and place cut-side up on a parchment-lined baking sheet. Sprinkle with sea salt and let sit for 20-30 minutes.
- Bake the tomatoes for at least 4 hours, or more depending on how juicy they are and how dry you'd like them. There will still be some juice left in the tomatoes. (You can also use a dehydrator if you have one.)
- Once done, let cool. Add tomatoes to a jar, layering fresh herbs in between. Fill with extra virgin olive oil. Store in the refrigerator for about 2 weeks.
Zucchini Noodles with Fresh Basil and TomatoesThere are many types of summer squash as well, though zucchini is the most commonly found. Harvested when the seeds are still small and the skin tender, you can certainly eat summer squash raw. And due to the bounty that most zucchini plants produce, dozens of ways to prepare it have been developed! When you're looking to use up some zucchini without heating up the kitchen, this zucchini noodle salad is an easy go-to, bursting with fresh summer-garden flavors.serves 4 as a side
- 2 medium zucchinis
- 1 cup cherry or sun gold tomatoes, halved
- extra virgin olive oil
- sea salt and fresh ground pepper
- 1/3 cup toasted almonds, ground in a food processor or finely chopped
- 1/4 cup basil, thinly sliced
- Trim the ends off the zucchini and spiralize with a spiralizer. (If you don't have a spiralizer, you can also make this recipe with thinly sliced zucchini.) Place zucchini noodles in a medium bowl and add a generous pinch of sea salt, toss to coat, and set aside, about 10 minutes.
- Prepare the other ingredients: halve the tomatoes, slice the basil, and grind the almonds in a food processor.
- Drain any liquid from the zucchini, if necessary. Toss with extra virgin olive oil, more salt and fresh ground pepper to taste, almonds, and basil.
Do you have other go-to recipes for your summer surplus? Share them with us on Instagram by tagging us, @caoliveranch.