It’s hard to believe we are turning the page to August already! High summer means you can find just about every summer crop right now: tomatoes, cucumbers, eggplant, okra, green beans, sweet corn, peaches, melons, and more.
Look for a variety of beans like classic green beans, wax beans, long beans, and more! Not too much longer, and edamame will be making an appearance as well. While the name “green bean” implies that the vegetable is green in hue, green beans can also be yellow, purple, or even green with purple or red stripes! The yellow varieties of green beans are often referred to as “wax beans,” but taste remarkably the same with almost identical nutritional content. If you’re cooking with purple beans, don’t be surprised if they turn green–heat actually breaks down that purple hue. From speedy salads to slow-cooked creations, green beans offer a lot of options for delicious and thoughtful meals.
A classic way to enjoy green beans is by pickling them! This recipe is perfect for crunchy veggies, and is a great way to reap the benefits of summer green beans after the season is gone! Pack one pound of cleaned and trimmed green beans into two quart jars. Add one thinly sliced shallot and one or two thinly sliced habanero chiles (optional). In a small saucepan, add one-and-one-third cups of water, two cups of distilled white vinegar, two-thirds cup of sugar, and two tablespoons of salt, then bring to a boil. Let the mixture cool for 15 minutes, then divide brine between the two jars until the vegetables are submerged. Cover tightly with lids, chill for at least eight hours before using, then enjoy! Eat them on their own, or add to salads, sandwiches or grain bowls for a little extra tang…