Using sound judgment to be more self-reliant.
These dilly beans are fermented with salt (like sauerkraut) to add a probiotic twist to this easy recipe. Try them for snacking, as a condiment with heavy meals, or in your Bloody Mary.
Note: If you’re looking for a recipe for canning, check out “Pickled Green Beans“, which is a vinegar pickle.
…Spicy pickled green beans are a recipe that bring back memories of growing up on the farm, like pickled beets. Vinegar pickles of all different types were common on the table, from the jewel red beets to the slippery pickled mushrooms. These pickled green beans with garlic and cayenne pepper are crunchy and spicy, and let you can green beans without a pressure canner.
Freezing fresh green beans is a quick and easy way to preserve them for later use. We’ll walk you through how to freeze green beans, step by step, with or without blanching. Whether you’re freezing pole beans, bush beans, yellow beans or other snap beans, the method is the same. You need about 1-1/2- to 2-1/2 pounds of green beans per quart of frozen beans.
Home canned green beans are one of the boys’ favorite veggies, so I try to process about thirty quarts each season. Our last round of “green” beans actually started out mostly as Purple Podded Pole Beans (which turned green when canned or cooked), but our main crop most years is Emerite pole beans. I prefer pole beans because there is less bending and they produce over a longer season. Here’s our system for cleaning and processing home canned green beans.
