During the weekend, I picked the ripe green beans in the garden. I never got around to cooking them. I was going to toss them in the compost when Gayle suggested using the 100 degree heat to pickle them. Why not?So into the pint jar went salt, pepper and lots of garlic. Two handfuls of dill from the garden. Child shoved in green beans. I filled jar with equal parts white vinegar, balsamic vinegar and water.
In the sun it goes.
Can't wait to see how it comes out. Look at me suggesting that you throw caution to the wind canning. If it works for pickles and carrots why wouldn't it work for beans.
ReplyDeleteWe opened them today. Gayle says they taste similar to her mom's dilly beans. If I had blanched them first, they would have been better. The raw bean texture makes them kind of weird.
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