Posted: Feb 27 2015


Eating delicious produce out of season is one of the true joys of small batch canned and preserved goods. It's winter in Southern California and while that doesn't necessarily indicate we'll see any "wintery mix" in the forecast, neither are we enjoying the bounty of summer produce. This is where canning shines -- taking fruits and vegetables and their peak ripe stage, and preserving them for enjoyment later in the year.

Spicy Dilly Beans from McVicker Pickles are one of our all-time favorite, versatile products. The vinegar bite, crunch, garlicky edge, and medium-spice heat of these pickled beans bring us endless enjoyment out of season.

Our latest recipe obsession is a take on a dirty gin martini. A scan 0.5oz shot of brine stirred into dry gin and garnished with a skewer of crunchy beans has us wishing for a little sleet and ice, a wingback chair, and a crackling fire. 

Want to read more about pickling and fermentation? Check out our post on Fermentation Nation! with Kelly McVicker


(makes 2 martinis)

1/2 oz. dry vermouth

5 oz. gin (we like Aviation or Cutler's)

1 oz. brine from a jar of Spicy Dilly Beans

3 Spicy Dilly Beans 

Chill two martini or cocktail glasses in the freezer for 10 minutes. Slice three beans in half and skewer halves onto two toothpicks for garnish. In a shaker of ice, combine the gin, vermouth, and bean brine. Stir gently to mix, then pour through a strainer into your chilled cocktails glasses. Garnish with Spicy Dilly Beans and serve immediately. 

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