The July issue of Sunset magazine has a great feature on canning. Pictures of sparkling jars of preserved food always get to me. My friend Alice had a surfeit of green beans and she alerted me to their recipe for Pickled Green Beans with Dill, , Garlic and Peppercorns. She also gifted me with about 3 pounds of beans. I modified their recipe slightly to make these.
I also liked this recipe at Downstairs Recipes.
I used Three Monks vinegar and more salt than the Sunset recipe. I made some of the jars with these jalapenos from our garden, omitting the tarragon in those jars.
It is all experimental. The bigger jars are 1-1/2 pt. which is a nice size for long beans. I processed the jars at 180-185 degrees for 30 minutes (rather than 5 minutes at boiling) because the Sunset recipe promised a crunchy bean. Of course I will have to wait about a month to check out my bean stash. Makes me think I should plant a crop of beans of my own
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