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.