Casey pickled beans, cucumbers and cabbage for the Farm Table event we did a couple of weeks ago. They were amazing! Here is her recipe- enjoy!
Brine for refrigerator pickles:
2 cups water
2 cups rice wine vinegar
3/4 cup sugar
tablespoon (or more) peppercorns
1/2 tablespoon yellow mustard seeds
1/2 tablespoon dill seeds
Add dill flowers for beauty if you like.
Makes enough for 3-4 jars, simply pour over vegetables and refrigerate. Ready to eat in about 3 days.