Tuesday, June 24, 2014

Refrigerator Dilly Beans

Pickled vegetables...I'm a big fan. I was raised on homemade pickles, pickled beets, and pickled okra.  So when I saw this easy, quick recipe in the June 2014 issue of Country Living magazine, I began waiting with anticipation for my Dad's garden to produce fresh green beans.  I got my first 'mess' of perfect, fresh picked green beans on Monday, and today these Dilly Beans became a reality!

So here is the easy, quick recipe straight out of the magazine.  I did not have dill seeds, so I substituted dry dill weed...about 1/4 t. each jar.  After tasting them, I don't think that was needed.  The fresh dill picked from my herb garden would have been the perfect amount of dill flavoring.

I used minced garlic as that is what I had on hand.  Worked out great.  And I used a tiny bit less cayenne pepper than it calls for.  The rest of the ingredients were as stated in the recipe.

It was exciting to boil my jars for 1-2 minutes in anticipation of their soon-to-be mission.  Then I added the garlic, mustard seed, cayenne pepper, fresh dill, and the beautiful and slender fresh green beans to the jar.  

I boiled the pickling mixture, then poured it into each jar.  It made the perfect amount.

Add the lids and rings, and let the feeling of a great accomplishment wash over you like a gentle rain.  My daughter called me Amish.  And that's a compliment!  :)

Want some fresh pickled green beans?  This took about 20 minutes, and after 2 days in the fridge, they will be ready to serve.  Bon Appetit!

Be Blessed


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