LCBO Food & Drink Summer 2022

PICKLES TO RELISH

Spicy Pickled Green Beans

These tart, crunchy beans are the perfect foil to rich foods like cheese and charcuterie, or use them to garnish a Bloody Caesar. They’re moderately spicy—so feel free to up the chili flakes if you want more heat, though keep in mind that they get spicier with time. 2 small cloves garlic, peeled 1 tsp (5 mL) dried chili flakes, divided 1 tsp (5 mL) coriander seeds, divided 2 bay leaves 1 lb (455 g) green beans, tailed 1 1/4 cups (310 mL) white vinegar 1. Divide garlic and spices between two clean 500-mL (2-cup) Mason jars. If necessary, trim beans to fit upright in jars. Divide beans evenly between jars, packing them in tightly without bruising. 2. Place vinegar, water and salt in a small saucepan over high heat. Stir to dissolve salt. When it comes to a boil, pour over beans to within 1/2 inch (1 cm) of rims. Wipe rims clean and cover tightly with lids. Cool completely and label with date. Refrigerate at least 1 day and up to 1 month. (For peak flavour, wait 1 week before eating.) 1 1/4 cups (310 mL) water 2 tsp (10 mL) fine sea salt

Makes 2 2-cup (500-mL) jars

PINCHOS WITH MANCHEGO, PIQUILLO PEPPER & SPICY PICKLED GREEN BEANS P. 173

80 FOOD & DRINK SUMMER 2022