So, home pickled anything is delicious. What are you waiting for?
Do you have someone who is your culinary inspiration?
When Anne, my co-blogger and culinary muse, started talking about canning a month or so ago, I got itchy to make some dilly beans, one of my favorite things in pickle form.
These beans are a cinch to throw together, and the beans keep their crisp longer than cucumbers do. So, as farmer’s markets are piled high with beans, take an armful home and cook up a brine. Then, all you do is stuff your jars with green beans and a little bell peppers and garlic cloves, and then pour in the hot brine. That’s it, really. If you want to keep them through the winter, then you need to hot water bath them. But, around here they go fast and we just stash them in the fridge and enjoy them as an end of summer bonus!
— posted by Donna