I love getting pickled. In fact, you could say that I have made somewhat of a career out of getting pickled. I don’t know if it is my German-Polish heritage rearing it’s ugly but lovable head, like the child peering around the corner while his parents are engaging in a little “special time”, but without getting pickled, my life is ass pointless as a silent letter.
I think I should probably clarify something right now… I am taking about pickling fruit or vegetables or, as in this case, legumes. What I am not talking about (but possibly actually talking about) is the pickling that occurs to your brain when you drink excessive amounts (or quite possibly just the right measure) of alcoholic beverages.
Why, as I type this now I am slowly but surely recovering from one such evening.
Quite apt really, eh?
The thing I love about pickles is, well, everything. From the taste to the preserving qualities to the taste… but I think I already mentioned that.
Lately I have been pickling lentils, chickpeas and cannellini beans with effing brilliant results. And where did this idea come from? I like to entertain the thought that I actually came up with this idea all by myself… with my smart brains. Clever, clever Grazza. I quite possibly did not come up with this idea by myself but that’s OK because for now I am living the dream.
PICKLED LENTILS or CANNELLINI BEANS or CHICKPEAS
1 400g tin of lentils or cannellini beans or chickpeas, drained and rinsed
1 eshallot or half a whatever onion, sliced
1 10cm stick of celery, sliced
½ small bulb fennel if you have some lying around, sliced
A chilli if you want, sliced
3 tablespoons red wine vinegar (apple cider or sherry vinegar would both be cracking too)
Salt and pepper
Olive oil
• Mix everything, except oil, together in a bowl. Season well
• Pour/spoon the mix into a jar or your holding receptacle of choice
• Cover with oil
• Put them in your fridge, not mine, as they will not last for more than a few days in my fridge
• They are best after a day or two and should last for a few weeks in your fridge
• Eat them with a piece of whatever meat or fish you want, charcuterie, cheese, bread or by themselves straight from the jar
Sauerkraut is next!
Foodisthebestshitever – the home of easy-tasty!
foodisthebestshitever 
21 responses to “Getting pickled… lentils and beans, that is”
I like the idea of the pickled cannellini beans. The Vendee, where I live, is a world of beans, so if you’re going to pickle them, this is the place to pick:)
Sounds hot! Get amongst it my friend 🙂
I’ve always heard of this pickling thing, but have never tried it myself. It doesn’t look very complicated either.
You seriously need to try it! This shit makes my world go ’round!!
mmmmm yum! so hope are you talking about fermenting cabbage…
Hells yeah! It’s been on the bench top for a week and is now smelling like it needs to get into my belly!!
nice! I’m still looking for a suitable sized crock to make it in….
Used to make it in a 20gallon crock with my Gran every fall but that may be a bit much!
Yum. I really want to start pickling things as well. It’s something I’ve never done before.
It’s soooo simple for such a great result!
I never would’ve thought of pickling legumes. Your smart brains seriously did well this time Graz!! Would you recommend cooking dried legumes prior to pickling them, if time permits? I am definitely going to try this and them make some mighty fine dip from my pickled beans. Yum!
I’m liking the dip idea. Dried legumes deco need to be cooked first… did I not write that… maybe the CIA deleted it because of all the smiles it’s going to put on the faces of the people!
Hahahaa… possibly. The CIA are always meddling in blogger business!
🙂
Greetings my Brutha from down unda. I LOVE this post and will soon be trying your recipe for myself. I too love to brine and pickle … I pressent an old post of mine for your reading pleasure. I hope you approve. As for the “Brain” pickling … yes, … I’m afraid I know only TOO well from what you refer. http://carnivoreconfidential.com/2013/06/27/pickling-curing-salting-and-smoking-a-primer-for-preserving-food/
Stay hungry friend.
Bahaha. Nice one my friend. Will suss it out for sure!
Always hungry!
[…] liquid and then rolled in mustard seeds and more herbs. The lentils were my pickled lentils, which you can find here, and they were simply warmed through. The sauerkraut is the recipe you can find below (original […]
Yeah, see…I missed this one. Brilliant.
Thank you very much my friend.
I’m glad you’ve seen it now. Pickles is where it’s at!
hey wait…tiny techie question? If you are putting olive oil in them wouldn’t that be marinating?
It’s a bit of a cross over I guess. Picklating?? Yep. That’ll do it. 🙂
[…] (or potato grat-arn for those less cultured amongst you. Google that shit and pick a recipe), pickled lentils, sautéed cabbage and peas, onion and pumpkin tart, rocket, pear and walnut salad, crusty bread […]