Remove from heat and add the salt and sugar. In a pot, heat the vinegar and water to a simmer. (I do it this way because when I worked from the original recipe, which was adding all these things to the pot, it was more difficult to distribute evenly in several containers) Distribute the mustard seeds, crushed red pepper and dill among the jars evenly. Place the beans in canning jars (about 3 or 4 jars). Initially I just photographed a plate of the pickled green beans, but it didn’t look very impressive, lol, then I remembered how good they were in a Bloody Mary so I whisked that together and I think the cocktail gives the green beans more visual appeal and context for photo styling purposes.Ī handful of fresh dill weed (and flowering dill seed if available) I’ve had some excellent pickled mushrooms which I never thought I would like, but I do very much and plan on trying out some recipes. The texture was too weird and it was hard to eat because it was so rubbery. One vegetable I’ve had pickled that I didn’t like was celery. I’m looking forward to trying this with other vegetables. After my second and third attempt I just started tossing a few things in here and there, adding the hot water and vinegar, it all works out, mostly, ha ha. ![]() But don’t feel that you have to get everything super exact. ![]() The ratio of green beans to liquid from the original recipe didn’t work out well, so I’ve made some notes in the recipe below that might be helpful. And I’m glad I did, they’re really good, makes a great garnish for a Bloody Mary so I posted that recipe as well. But we couldn’t eat that many that fast so I decided to pickle what we had left. Not too long ago we bought a big bag of green beans, for potato salad and whatever else. I’m getting back to some quick pickling again.
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