I've made refrigerator pickles, but it just never occurred to me that you could use other vegetables. Obviously I wasn't thinking very hard. But Deb at Smitten Kitchen was. When I saw her post yesterday, I knew I'd be shopping at Wild Oats today for carrots and dill seeds.
I love me some green beans, too, so I thought I'd toss some into the mix. The recipe is simple. (Look at Deb's recipe for the exact measurements.) I added a pinch of red pepper flakes, too, and doubled the brine because I had so many veggies.
I'm not sure I'll be able to!
You might want to have a jar of pickled something to nosh on in the meantime, since this will make your kitchen redolent with tanginess – tangy-ness? – and make you a little crazy. But in a good way.