Pickled Pork and White Bean Sliders (With Yellow Squash Pickles)
Turn a pickling failure into a salvaged success. Ground pork, white beans, and pickled summer squash (but you can use any pickles) form the basis for tasty sliders.
Sometimes, even good intentions and good ingredients and a good recipe results in a kitchen failure. This is the story of one such failure--and what I did with it.
When I embraced making pickles--thanks to the clear directions and approachable small batch recipes in Marisa McClellan's book Food in Jars (Amazon affiliate link) and on her eponymous blog*--I did so with gusto.
I pickled cucumbers, beets, peppers, green beans, squash, and turnips nearly as fast as I could accumulate mass quantities of them from my Community Supported Agriculture (CSA) farm share.
I soon had jars of quick-pickled vegetables in my fridge, and water bath-processed jars of pickled vegetables in my pantry.
I had a family who unanimously loved cucumber pickles--at least on sandwiches and burgers.
What I didn't have were kids who would embrace different types of pickled vegetables.
Pickled beets? Um, they're beets, Mom.
Pickled turnips? No, thanks.
Pickled squash? Just . . . . why?
Dilly Beans? Ok, none of us really cared for them, though I tolerated them in a nicoise salad.
The only pickles the kids would eat were the pickled cucumbers. And they love them! However, that left me stuck with all these other jars. Some of them were easy for me to use. Pickled turnips are wonderful on my favorite grilled cheese sandwich. My spouse and I like pickled peppers on many kinds of pizza and sandwiches.
I was left with the pickled yellow squash.
And that's where my fellow food bloggers come in to the story. Those bloggers who participate in #SundaySupper--thanks, and happy 2nd birthday!! I'm in awe of how you manage to come up with such good ideas every week. Because of you, because I read the list of everyone's dishes, I discovered Jen's Pulled Pickled Pork which she made from Nicole's version of Paula Deens Slow Cooker Pulled Pickled Pork. I was inspired to turn my unwanted pickled yellow squash into a tasty slider. I didn't really have the ingredients for the original recipe, but that didn't stop me. This also inspired me to write one of my most favorite comments on a blog.
If you have a canning failure--don't toss it! Try this recipe. It is delicious. But do note that I'm never pickling yellow squash again . . . there are too many other wonderful things to do with it.
For other recipes using yellow squash, please see my Yellow Squash Recipes Collection. For other recipes using beans, please see my Beans/Legumes Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient. For other canning ideas, squash ideas, or bean ideas I've got boards on Pinterest where I pin ideas from all over. Want to know how to Use This Blog? Click here.
*I have probably checked off some Blogging Goals 2014 box using this word in a post. Woot!
**If you don't know, this is a Winnie the Pooh reference. I'm paraphrasing Tigger, when he's learning what he likes to eat. Ah, the wonderful thing about Tiggers . . .
|a can of white beans is missing from this photo|
Pickled Pork and White Bean Sliders
- 1 pound ground pork (inspiring recipe used a pork roast and a slow cooker)
- about ½ teaspoon salt
- several grinds (about ¼ teaspoon) pepper
- 1 quart jar of pickles (mine were yellow squash, but see the inspiring recipe if you've got cucumber)
- 3 cloves garlic
- 1 15 oz can white beans, drained and rinsed
- 1 carrot, shredded
- slider buns
- In a 3 quart saucepan over medium heat, brown the pork and drain off the fat. [Yes, a skillet would be a better surface for browning meat. I didn't feel like cleaning a ton of pans.]
- Season with salt and pepper.
- In a food processor pulse the pickles (with juice) and garlic until finely chopped, as shown above. Pour into the saucepan.
- Stir a can of drained beans.
- Simmer for 30 to 45 minutes, using your spoon to smash up some of the beans, until the mixture is thickened.
- Serve on slider buns topped with shredded carrot, or over rice like we enjoy our very veggie sloppy joes. Leftovers reheat very well.
This post is shared on Fresh Foods Wednesday, What's Cookin' Wednesday, From the Farm Blog Hop, Clever Chicks Blog Hop, Tasty Tuesdays