Pickling is a state of mind.  Ask anyone who pickles.  There is something rather atavistic about preparing food to be stored away for the coming winter.  There is a strong feeling of accomplishment as you tuck away jars of preserves.  Once you’ve made your first batch of pickles it could be the beginning of a wonderful, addictive relationship with all kinds of pickles and relishes.

It’s really not complicated.    You prepare your vegetables.  Wash and sterilize your jars.  Fill the jars.  Process the jars,  That’s it.  If you don’t have a canning pot with a rack – no worries.    Simply follow the processing instructions in the recipe.

This recipe for oh- so -mouth-puckering pickled green dilly beans is quite simple.  You cut your beans to fit into the wide-mouth canning jars.  Mix up your vinegar, water and salt.  Then you put a little red pepper flakes, some mustard seeds and lots of dill seed into each jar.  Tuck in the beans.  Pour the hot vinegar mixture over.  Seal the jars and process them in boiling water for 15 minutes and you’re done.  You can cut the recipe in half if you just have a few beans picked up at the farmer’s market.

The very, very best part of these pickled bean – they make the best ” nibbly” appetizer along with some crackers and a little cheese.The recipe for PICKLED DILLY BEANS is on my food blog MRS.BUTTERFINGERS.





    • This is what happens once you open a jar of these pickled beans, Janet. You find yourself standing in front of the fridge just having one or two, and ending up eating away too much. They also making popular hostess gifts. One of my friends instructed me to bring beans. Not wine!!

  1. The photo reminds me of a still life painting. And only you could write of canning and zen in the same post! But I suppose one could say that home canning is almost a lost art. The last time I canned it was jalapeno jelly from peppers I had grown. I will keep this recipe in mind (sounds easy) if I find good green beans at a farmer’s market. These could be eaten without guilt! And would go well with wine, crackers and cheese!

    • Ah Yes… goes well with cheese. Of course that makes this the perfect way to eat your green. Jo Nell. Growing up I always related to canning and pickling to an extremely hot kitchen. Those days we had a wood stove and to keep the canner at boiling point the stove was stocked with fine kindling to create extreme heat. No wonder they say ” if you can’t take the heat stay out of the kitchen”. XXX Virginia

  2. I have done canning a lot in the past. I may try again. I’m a tad clumsy, and am still healing scars on a foot from a nasty scald late spring. So for now…it’s the freezer! Yay! xo

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