Shortcut to Quick Pickles, vacation-style

I can't resist a quick blog post before we head out the door of our sun-drenched condo in Kona and get on the next plane back to Seattle. Brrrr.

I guess everyone who reads my blog realizes how much the people in my family enjoy pickles. Good thing I like to make 'em.

Even far from home my husband can't resist buying pickles, which makes me a little crazy since we have plenty of jars of pickles in our pantry back home. It was a good thing he bought them; within 3 days the jar was pretty much empty, except for the brine.

Time to get creative.

Earlier that day I had been to the Kona Farmers' Market, so I had a few things to work with. I added a garlic clove (crushed) and Hawaiian Sea Salt  to the jar of brine plus sliced red onions and fresh green beans (which I blanched briefly.) Then I topped off the jar with plain ol' distilled white vinegar, shook it up, and let the "pickles" sit overnight in the fridge, and by the next day the were deee-licious!