Spicy Garlic & Dill Pickled Beans Recipe


* This article contains affiliate links. For more information, please read my Affiliate Disclosure.

 

These pickled beans are the perfect way to preserve summer's bounty of green beans to enjoy all year long. Great in a Bloody Mary, better in a Caesar!These pickled beans are the perfect way to 

preserve summer’s bounty of green beans to enjoy all year long. Great in a Bloody Mary, better in a Caesar!

* * *

Pickled beans are one of my favourite things to eat out of a Mason jar. For starters, I’m a self-proclaimed caesar addict – eh fellow Canadians?? You know what I’m talking about;) – and I LOVE enjoying a pickled bean or five as a garnish in my drink. 

But honestly, pickled beans are good enough to eat all on their own, straight out of the jar. And as I always say, that’s the measure of a good canning recipe:)

I actually hadn’t even planned on making pickled beans this summer. We’re just not growing enough of our own to bother preserving them, and I wasn’t planning on buying them this year since I’ve already got lots to preserve and not a lot of time to do it in! But I was offered an opportunity I couldn’t pass up…

Last week I wrote about 3 ways to get free organic food (without growing it yourself), and I mentioned that I recently started volunteering with a local gleaners group called the Lush Valley Food Action Society. The group organizes volunteers to go pick excess fruit and vegetables from private properties and farms who need help harvesting everything or who don’t want the food for themselves. The farmer or landowner keeps a portion and the volunteers get to take a portion home too. Plus, whenever possible, some of it goes to support local food banks and food security initiatives too. It’s pretty cool and you should read more about it here. But I digress…

Anyway, I checked my email last weekend and had an email from Lush Valley saying there was a “green bean glean” happening at a local farm on Sunday morning. Since I’d just come home with about 30 pounds of apples and a whole bunch of cucumbers, I wasn’t going to bother with the pick at first. But the thought of jars and jars of pickled green beans lining my pantry shelves, and the offer of them being free in exchange for helping to harvest them was too tempting. So I packed up my daughter and we headed to a farm about 20 minutes from where we lived.

There we spent the morning picking bush beans for the farmer who not only gifted the volunteers with not just some, but ALL of the green beans we helped pick, he also sent us each of us home with a bag of tomatoes and a few peppers. I think I owe him at least one jar of pickled green beans;)

These spicy garlic and dill pickled beans are the perfect way to preserve summer's bounty of green beans to enjoy all year long. Great in a Bloody Mary, better in a Caesar! #pickledbeans #dillybeans

So, long story short, I ended up with about 10 pounds of organic, local green beans for free. And with that, this year’s batch of pickled green beans was born.

They’re a little spicy, a little garlicky, a little dilly and a lot delicious.

I hope you enjoy:)

These spicy garlic and dill pickled beans are the perfect way to preserve summer's bounty of green beans to enjoy all year long. Great in a Bloody Mary, better in a Caesar! #pickledbeans #dillybeans

 

How to Make Pickled Beans At Home

Start by washing fresh, crunchy, organic green beans. Remove the vine end and if using a string bean variety, snap the ends off and remove the strings from the seams.

Prepare your jars for canning. For more info. check out my Beginner’s Guide to Water Bath Canning.

Make sure you’ve got all your canning tools ready to go too. Having everything ready to go ahead of time helps to ensure you don’t waste time and your jars don’t get cold when you’re ready to stuff them and pour in the pickling brine. These are the canning tools I swear by:

Next, cut the beans to the length of the jar you’ll be canning them in, minus a ½ inch. Pint jars are the perfect size for pickled green beans. (Cut them ½ inch shorter than the length of the jars to ensure you leave enough headspace when canning them).

Bring equal parts vinegar and water to a boil with some salt to make the pickling brine (exact ratios based on 6 pints of pickled beans are in the printable recipe below). Boil gently until the salt is completely dissolved.

While your brine is heating up, remove the hot jars from the canner and stuff each one of them with one large or two small garlic cloves, 1/4 teaspoon of of dried chilli flakes (or one fresh or dried chilli pepper), and a handful of fresh dill. Then pack each jar as full as tightly as possible with green beans, making sure to leave a generous ½ inch of headspace at the top.

These spicy garlic and dill pickled beans are the perfect way to preserve summer's bounty of green beans to enjoy all year long. Great in a Bloody Mary, better in a Caesar! #pickledbeans #dillybeans

Pour the hot vinegar brine over the green beans, leaving ½ inch headspace. jostle the jars lightly to allow any trapped air to escape, then wipe down the rims, place lids on top and screw bands down.

Process in a hot water bath for 10 minutes. Then remove canner lid and wait another five minutes before removing jars. Allow jars to cool completely on the counter before storing them in a cool dark place.

Allow pickled beans to sit for up to six weeks for best flavour results:)

These spicy garlic and dill pickled beans are the perfect way to preserve summer's bounty of green beans to enjoy all year long. Great in a Bloody Mary, better in a Caesar! #pickledbeans #dillybeans

Spicy Garlic & Dill Pickled Beans Recipe

Yield: 6 pints
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

  • 4½ lbs. green beans, washed, trimmed and cut into jar-length pieces
  • 3 Tbsp. pickling salt
  • 3 cups water
  • 3 cups white vinegar
  • 6 cloves of garlic
  • 1½ tsp. dried chilli flakes (divided) OR 6 fresh or dried chilli peppers
  • 6 fresh heads of dill seed

Instructions

  1. Prepare your canner and jars.
  2. Wash and trim vine ends off beans. Remove strings from string bean varieties. Cut beans into jar-length pieces, being sure to leave enough room for a ½ inch of headspace between the top of the beans and the top of the jar.
  3. In a saucepan, bring salt, water and vinegar to a boil over medium high heat. Heat, stirring until salt has completely dissolved.
  4. Remove jars from the canner and place one clove of garlic, ¼ teaspoon of dried chilli flakes OR one whole chilli pepper and one head of dill in each hot jar.
  5. Pack each jar full of beans until you can't pack any more in. Then, cover with hot vinegar brine, leaving a ½ inch of headspace at the top.
  6. Jostle jars gently to allow any trapped air bubbles to escape. Wipe rims, place lids on top and screw bands down to fingertip tight.
  7. Process jars in a boiling hot water bath for 10 minutes. Then remove canner lid and wait another five minutes before removing jars. Allow to cool completely before storing in a cool dark place.

 

Ready to take your canning game to the next level?

Whether you’ve never canned anything before or you’ve done a little canning and you’re ready to take the next step, my Yes, You CAN! complete home canning course will walk you through everything you need to know to get started canning food SAFELY at home.

Over the course of 12 easy-to-follow lessons, we cover both water bath canning and pressure canning, and I show you step-by-step how to can your own jams, jellies, pickles, pie fillings, fruits, vegetables, tomato sauce and chicken stock at home. And of course we’ll go over canning safety, equipment and over all best practices in more depth so that you always feel confident both during the canning process and while enjoying your home-canned food afterwards.

You’ll also get a collection of bonuses including:

  • Printable checklists and cheatsheets to help you stay safe and never miss a step while canning food at home
  • My bonus Jam and Jelly Making Mini-Course to help you make and can your own jams and jellies with store-bought pectin, no pectin and even low-sugar
  • A copy of my Home Canning Handbook, complete with 30 of my favourite home canning recipes for canning everything from fruits and vegetables to jams and jellies to sauces and salsa to stocks, soups, meats, combination meals and more!

But the best part is that, I’m currently offering my Yes, You CAN! home canning course for 25% off the regular price, but only for a limited time! 

So if you’re ready to get started canning (or canning more food than ever before this year!) enroll now to take advantage of this special offer and get started stocking your pantry right away!

I hope to see you in class!

Wishing you homemade, homegrown, homestead happiness 🙂


CATEGORIES
HOMESTEADING
REAL FOOD
NATURAL LIVING

30 Comments

  1. Mich

    Is it ok to add carrots to this recipe?

    Reply
    • Ashley Constance

      Generally, canning recipes should be followed exactly, because adding or removing ingredients can alter the acidity of the contents, and then the safety can’t be guaranteed. However – in this particular case – the recipe calls for enough vinegar that carrots can safely be pickled as well. So, in this case, you can add carrots, yes.

      Reply
  2. Jennifer Pepler

    I can’t wait to try this recipe, thanks for sharing! Also, I just felt the need to mention the importance of organic produce and that I 100% agree with everything you said. I have recently awakened to just how harmful these sprays and chemicals truly are. Just because it is FDA approved doesn’t mean S—T!!!

    Reply
    • Anna Sakawsky

      Amen! And in fact, “FDA approved” is typically much worse than just good old fashioned organic whole foods!

      Reply
  3. Norman DeFraeye

    Can I process the filled jars in an Instant Pot, and if so, for how long?

    Reply
    • Anna Sakawsky

      Hi Norman,

      As it stands, the Instant Pot is not an approved method for canning. In the case of pickled beans, it would definitely get hot enough to make them safe to eat, but it could turn them mushy. And in the case of pressure canning, there are no standardized guidelines, times, etc. at this point so I can’t recommend using the Instant Pot for canning. However for water bath canning, all you need is a large enough stockpot that you can cover your jars with water, and some sort of a rack on the bottom so the jars aren’t directly on the bottom of pot. Water bath canners are also pretty affordable. You can learn more about all of that right here: https://thehouseandhomestead.com/water-bath-canning-beginners/

      Reply
  4. Maris

    Can I use dry dill.

    Reply
    • Ashley Constance

      You can! You may just want to use a bit less of it, since it’ more concentrated.

      Reply
  5. Janet

    Hello. Can I use pickling vinegar vs white vinegar? Thank you

    Reply
    • Tish Painter

      Hi Janet,
      The only requirement for the vinegar used in canning is that it is 5% acidity. I can not be lower than that for safe home canning procedures. The container should say what percentage the acidity level in on the label.
      I have never seen “pickling vinegar” in the store before and though it sounds like it should be fine, check the acidity level to be certain. 🙂

      Reply
  6. Poonam

    Hey there!

    If I do not have a canner, can you walk me through step 7.
    “Process jars in a boiling hot water bath for 10 minutes. Then remove canner lid and wait another five minutes before removing jars. Allow to cool completely before storing in a cool dark place.”

    I see that you said if you don’t have a canner then to store in the fridge but was unsure how to complete this step.

    Thanks for your help!

    Reply
    • Anna Sakawsky

      If not using a canner, then all you would ned to do is pack your beans and other ingredients into sterilized jars and then wait for them to cool at room temperature and then put them in the fridge. If you’d like to learn how to can, you just need a large stockpot and a rack to put in the bottom (as jars should not sit directly on the burner). Here’s full instructions for how to get started water bath canning at home: https://thehouseandhomestead.com/water-bath-canning-beginners/

      Reply
  7. Sharon Cooke

    Just one comment. It is not necessary to use expensive, organic beans , garlic or any other vegetables. It is a scientific fact that “organic” is NOT better than regular vegetables, because it is legal to sell any produce that has a residue of chemicals on it. Any chemical use occurs when the plants are young, prior to producing fruit, vegetables or grain. It is most important to choose good looking, beans/ vegetables /fruit that looks clean, has nice colour and is firm. We have been growing our own vegetables, for 55 years, but they would not qualify as “organic”. We have good health.

    Reply
    • Anna Sakawsky

      We don’t use expensive organic produce. We grow our own using organic methods or, as I mentioned in this post, we get it cheap or free from local sources. I think it’s extremely important to use organic fruits and vegetables and not conventionally grown produce sprayed with pesticides and herbicides. And it’s most certainly not a scientific fact that organic is no better than conventionally grown. There is lots of scientific evidence that organic is much healthier. And just because something is legal definitely doesn’t mean it’s safe or healthy. There are lots of FDA approved ingredients that are not healthy and if you look at the general population, people are becoming increasingly less healthy eating all sorts of “food” that is fully legal to eat. However I don’t think you need to buy only produce that is “certified organic,” if that’s what you mean. So long as it’s been grown organically it absolutely does not need to be certified organic. However, everybody is entitled to their own opinion and to eat whatever he or she wants. If someone prefers cheap, non-organic grocery store produce to organic, locally grown produce, all the power to them! (I’ve got a few family members who feel very strongly about eating industrially produced produce instead of organic because it’s cheaper. They’re not the most health-conscious people, but they are all entitled to their own free will:)

      Reply
  8. Lindsey Huff

    Are you able to make these if you do not have a canner?

    Reply
    • Anna Sakawsky

      Hi Lindsey,

      Yes, you can absolutely make these without a canner! Just store them in the fridge. They’ll last for quite a long time because they’re pickled.

      Reply
  9. Robin Lawyer-Hagadorn

    Are these crunchy??

    Reply
    • Anna Sakawsky

      Yes! Super crunchy!

      Reply
  10. Christina

    Can just dill sprigs be used instead of the heads of dill. This is not something I can find right now. If sprigs are used, how much to make the recipe listed. Ty for your help!

    Reply
    • Anna Sakawsky

      Hi Christina,

      Yes, if all you have are sprigs of dill you can use these. I would add roughly one tablespoon of fresh dill weed in each quart-sized jar.

      Reply
      • Shelley

        Hi Anna
        Can these be done in quarts.
        If so can you give the amount of garlic , dill,and chilli done should use and processing time if different from pints. Your recipes is exactly what I was looking for thanks😊

        Reply
        • Tish Painter

          Hi Shelley,
          The recipe is based off the Ball Blue Book recipe. Therefore, using quarts, you would put 2 cloves of garlic and 2 fresh heads of dill, and also add 2 chili peppers (or 1/2 tsp chili flakes) into each jar. The processing time is the same for pints or quarts. Just follow the rest of the directions as written. Enjoy!

          Reply
    • Aj

      Hi there!
      How long do I have to store them before I can eat them ?
      Thanks !

      Reply
      • Anna Sakawsky

        These are best if you leave them for about 6 weeks first so they have time to really infuse, but technically you can eat them at any time. And they will store on the shelves for a long time too. At least a couple years.

        Reply
  11. Debbie

    Looking forward to your magazine and thanks for the pickled beans recipe I always can green beans but have never pickled them so i’m gonna try them . Thanks again for your wonderful blog.

    Reply
    • Anna Sakawsky

      You’re so welcome! Thank you for such a nice comment! Enjoy the green beans:)

      Reply
      • Ari

        How long does this last in the pantry?

        Reply
        • Anna Sakawsky

          This will last a long time on pantry shelves. We usually eat our within the year but they would be fine for at least a couple years and probably even longer. I wouldn’t push it for years and years but they’ll last for a very long time.

          Reply
          • Emily

            Hi,
            I just came across this recipe and I’m excited to try it out. I have an abundance of fresh chilli peppers in my garden and was going to use them. Do I need to leave the pepper whole or slice it in half? If I do leave it whole, will they still be spicy?

          • Anna Sakawsky

            Hi Emily,
            I would make a slice down the center but otherwise leave the chili peppers in tact. It could get too spicy if you release all the seeds but might not be spicy enough if you leave them whole.

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
You Might Also Like
How to Use a Rocket Mass Heater to Cook & Heat Off-Grid

How to Use a Rocket Mass Heater to Cook & Heat Off-Grid

* This article contains affiliate links. For more information, please read my Affiliate Disclosure.   Learn how to heat and cook off-grid with a rocket mass heater, and why this is an even more energy-efficient solution than a traditional wood stove! This is a...

read more

My Favourite Things – 2022 Edition (aka. The Modern Homesteader’s Christmas Wish List)

My Favourite Things – 2022 Edition (aka. The Modern Homesteader’s Christmas Wish List)

* This article contains affiliate links. For more information, please read my Affiliate Disclosure.   Every year around this time, I compile a list of my favourite things: Things that I love, use or covet for my own homestead, and things that I know other modern...

read more

If you haven't checked-in lately, the last week or so, we've sorta been in the trenches of homesteading and life over here. While some make it out to be glamorous all the time there are high's and low's just as there are in life. ⁣

With all that's going on, I've been making a point to find my way back into the garden, which is not only needed to feed my family, but also for some personal spiritual nourishment. ⁣

I just want to take a minute to love on my favorite veggie today, Broccoli! 🥦 It's one we plant over-and-over and I'm leaning into its abundance this year. ⁣

Not only is it one of my favorites, but we've also found it's one of the easiest veggies to grow so if you haven't tried it or added it to your garden yet, there's no better time than the present. ⁣

I've got an entire post on How to Grow Broccoli from Seed here: https://thehouseandhomestead.com/how-to-grow-broccoli-from-seed/ if you're looking for any tips or tricks.⁣

In my "How to" post you'll also find a link to one of my favorite recipes for Cream of Broccoli Leaf Soup!
...

29 5

Can I be honest?

Sometimes you've gotta take a step back and look at the life you've created for yourself and ask yourself "is this truly what I want?"

The other day I shared about losing two of our rabbits this week to Rabbit Hemorrhagic Disease. The stress of losing them comes amidst a backdrop of heightened tensions around here...

From work pressures for Ryan to me trying to run a business and handle a very fussy, colicky 2-month-old (and a very busy 6-year-old), to things ramping up in the garden again and all of the other million things that need to get done (including multiple loads of laundry a day thanks to more spit up than I ever knew a baby was capable of producing), I finally felt like I was ready to crack this week.

Oh, not to mention we're doing this all on next to no sleep thanks again to our sweet boy.

I know this is all part of what we signed up for, but when it all happens at once, it can feel completely overwhelming. And when I'm completely overwhelmed and stressed out, that's exactly when I get sick too, which is exactly what happened a couple days ago.

Then yesterday (Saturday) I woke up feeling awful and decided to scroll Instagam as I nursed Noah. I saw other mothers with 6, 8 or even 10 kids somehow keeping it all together getting three square meals on the table every day while managing to keep a tidy kitchen and find time to Instagram about it.

I saw other homestead bloggers reaching new levels of success in their business that I can only dream about right now. And as I sat there in bed, covered in spit up with a ravenous baby nursing off me as I tried to console him, I felt sad for myself in that moment that I couldn't live up to the folks I was comparing myself to.

Later in the day I had to work, so Ryan took the kids to the beach and I stayed home. And I felt sad once again; Sad that I was missing out on yet another weekend with my family because I had created a life where I now have to work weekends just to keep up.

But the silver lining was that the work I had to do yesterday forced me out into the garden, and it was probably the most soothing thing I could have done for my soul.

(Continued in comments…)
...

86 23

Sometime homesteading looks like homegrown vegetables and freshly laid eggs and sourdough rising on the counter.

And sometimes it looks like tears when you have to bury one of your animals 😔

Ryan went out to feed the bunnies yesterday and Flopsy -our little black and white bunny- was laying dead in the pen. There was no blood, other than a little bit by her mouth. Seems like something internal happened. We’re not sure what.

Evelyn helped lay her to rest yesterday. It was a hard weekend for her. First she stayed with grandma and went with her to put her sick, 17-year-old cat down. Then she came home to the news that Flopsy was gone.

But I believe she’s more resilient because of it. We talked to her about how death is a part of all life, and allowed her to go through the stages of grief and process it however she felt she needed to.

Homesteading isn’t always sunshine and rainbows and snuggly barnyard animals. Homesteading teaches us hard lessons and helps us to become stronger and more resilient by challenging us daily.

Yesterday was a sad, hard day. But I’m glad we got to experience it together as a family.
...

72 9

A few years ago, Forbes published an article titled Dear Homesteaders, Self-Reliance is a Delusion.

Let’s unpack this…
What does self-reliant really mean? Is it actually achievable, or just a pipe dream?⁣

Over on the blog today I'm unpacking all of these thoughts, and the things I do know for sure as a homesteader, mother and member of a strong and self-reliant community. ⁣

But I really want to hear from you! Post in the comments below what self-reliance means in modern times, or what steps you're taking to be more self-reliant. ⁣

Read the full article here: https://thehouseandhomestead.com/what-is-self-reliance/ or at the link in my bio
...

53 6

The spring issue of Modern Homesteading Magazine is out now!

It’s that time again...

The time when things begin ramping up in the garden, the barnyard and the home.

From trays of seedlings to baskets full of eggs, spring is in the air and I don’t know about you, but I’m here for it!

It’s also time for a brand new issue of Modern Homesteading Magazine, and boy do we have a good one for you…

In the spring issue, we cover a diverse range of topics from how to trade your skills for land to the realities of going off-grid, from seed-starting to what to do with too many eggs, and from the simple joys of a homemade herbal cocktail to the sometimes heavy emotional toll of raising meat animals.

In this issue, you’ll find:
🌱 What it really takes to live off-grid, with Tammy Trayer of Trayer Wilderness
🌱How you can trade your skills for a piece of land with the SKIP program from the folks at Permies.com
🌱 Everything you need to know about seed-starting to set your garden up for success and abundance!
🌱 What to do with too many eggs! Author Mimi Dvorak-Smith shares 800+ ways to use ‘em up when your hens start laying.
🌱 How to make your own healthier cocktails with homemade botanical syrups
🌱 Dealing with the emotional toll of raising meat animals on the homestead

Visit modernhomesteadingmagazine.com to login to the library and read the spring issue (current subscribers) or subscribe for just $19.99/year to read this issue and gain instant access to our entire library of past issues!

#modernhomesteading #homesteading #selfsufficiency #springonthehomestead
...

29 5

If you grow plants from seed (or if you want to), you’re likely going to want to start a few of them indoors. And if you start your seeds indoors, something that will make your life so much easier (and make your seedlings bigger, stronger and healthier) is an indoor growing stand with grow lights. ⁣

I've got a post I'm sharing with you today that will walk you through choosing the best type of lighting for whatever you're growing and then a step-by-step guide of how to make your grow stand, along with product recommendations if you want to make yours just like mine! ⁣

Ours can accommodate up to about 200 seedlings, but you can make yours as small or big as needed:)⁣

You can check out the post here https://thehouseandhomestead.com/how-to-build-indoor-growing-stand/ or at the link in my bio. ⁣

Let me know in the comments what you're growing new, or what you're most excited about in your planting journey this year!
...

25 1

Theme of the Month: ADIDAS ⁣
No, not the textiles brand, it stands for: 𝗔𝗹𝗹 𝗗𝗮𝘆 𝗜 𝗗𝗿𝗲𝗮𝗺 𝗔𝗯𝗼𝘂𝘁 𝗦𝗲𝗲𝗱𝘀 because it's officially March and we are in full swing around here! ⁣

Before you just start throwing seeds in the ground or into red solo cups on your windowsill, it’s important to take some time to read your seed packets and get to know each crop’s specific needs.⁣

Understanding the information on a seed packet is super important when it comes to gardening, especially if you want your plants to get a strong, healthy start and produce an abundance of food for you. And what gardener doesn’t want that?!⁣

Set yourself up for success and take a minute to read through my 𝘏𝘰𝘸 𝘵𝘰 𝘙𝘦𝘢𝘥 & 𝘜𝘯𝘥𝘦𝘳𝘴𝘵𝘢𝘯𝘥 𝘚𝘦𝘦𝘥 𝘗𝘢𝘤𝘬𝘦𝘵𝘴 𝘎𝘶𝘪𝘥𝘦, before your weekend gardening plans begin. ⁣

Grab the guide link in my bio, or get it here: https://thehouseandhomestead.com/how-to-read-seed-packets/⁣

Happy Planting:) ✨
...

26 3

This all-natural homemade toothpaste recipe is made with just four simple ingredients that are good for both your body and your bank account!⁣

I’m on a personal mission to replace every commercially-made, toxic product in our home with homemade, all-natural alternatives. One-by-one, I’m getting closer every day.⁣

The benefit of making all-natural toothpaste at home is avoiding the unhealthy additives found in most commercial toothpastes by substituting ingredients with proven benefits for oral health.⁣

So if you’re also on a mission to rid your own home of toxic products and replace them with healthy, all-natural versions that actually work, then I highly recommend whipping up a batch of this all-natural homemade toothpaste.⁣

Wishing you health, wealth and squeaky clean teeth… The all-natural way;)⁣

You can find the recipe here https://thehouseandhomestead.com/all-natural-homemade-toothpaste-recipe/ or at the link in my bio.
...

21 2

It's that time of year 🌱 seed starting season! ⁣

I know you can feel it too. The transition from winter to spring is truly a special time. It’s when life begins again. It’s the very first taste of all that lies ahead.⁣

So before you go just planting any and every seed you can get your hands on, I've got a list of 8 Things to Think About Before Starting Seeds, to get you off on the right food! ⁣

I will walk you through, planning, sowing, containers, watering, lighting and more, and if that's not enough you can download my Seed Starting Cheat Sheet at the end to lay it all out. ⁣

I hope you're as excited as I am for the beautiful Spring season that lies ahead:)⁣

You can find the list here https://thehouseandhomestead.com/before-starting-seeds/ or at the link in my bio.⁣

What are you planting this year? Anything new you've never tried before? Share with me in the comments!
...

25 5

Ever thought about growing mushrooms at home??

A great EASY way to get started is with one of these mushroom grow kits from @northsporemushrooms

All you need to do is cut open the pack, spray with a little water (the kits even come with a handy little spray bottle), and then sit back and watch the magic happen!

And seriously, watching mushrooms goes does feel a little like magic because they grow so fast you can practically see them growing, no time lapse necessary!

The mushrooms are ready for harvest in just a few days. No gardening experience or land necessary! Even a newbie homesteader in an apartment in the city can grow these babies!

This is a great way to dip your tow into the much bigger world of mushroom growing and harvesting, and to try out a few new varieties that you probably won’t find anywhere else.

I grew Pink Oyster Mushrooms, Lion’s Mane and Blue Oyster Mushrooms (all pictured here). I’ll be using the Pink Oyster Mushrooms in a rigatoni pasta for dinner tonight. I turned the Lion’s Mane into Lion’s Mane “crab cakes” and the Blue Oyster Mushrooms are delicious as part of a stir fry or sautéed in butter and spooned over sourdough toast.

If this reel intrigues you, you can grab your own mushroom grow kit (along with time of other mushroom related products, including fruiting blocks, outdoor log kits, medicinal tinctures, capsules and more) at northspore.com. Use code HOUSEANDHOMESTEAD for 10% off your order!

And if you haven’t yet, be sure to check out my interview with Louis Giller of North Spore Mushrooms in the winter issue of Modern Homesteading Magazine. You can also find my recipe for Lion’s Mane “Crab Cakes,” along with other delicious mushroom recipes and an in-depth feature on medicinal mushrooms including Lion’s Mane, Reishi, Chaga and Cordyceps in the winter issue.

Visit modernhomesteadingmagazine.com to subscribe or login to the library and read the current issue.

Mushrooms really are pure magic, don’t ya think? 🍄 ✨

#mushrooms #mushroomhead #shrooming #eatyourshrooms #mushroomsaremagic #modernhomesteading #urbanhomesteading #homegrown
...

65 16

If you’ve been following me for any length of time, it probably comes as no surprise that I don’t exactly love relying on the grocery store to provide for me and my family, and that sentiment is only getting stronger as time goes on.⁣

Between supply chain issues, rising food costs and the plethora of unhealthy ingredients, chemicals and GMO foods on grocery store shelves, I’d rather toil in the garden and kitchen all year to grow and preserve my own food than have to rely 100% on grocery stores to provide for me.⁣

But that being said, we are in no way 100% self-sufficient so when I do go to the grocery story, I haveI have some ingredient guidelines in mind that I use when shopping for my family. ⁣

Check out my shopping tips, what I do and don't buy, and where and who I like to buy from here at this link https://thehouseandhomestead.com/healthy-grocery-shopping-tips/ or at the link in my bio.
...

29 1

Usually by late February/early March, right about nowish, I’ve pretty much had enough of winter and the thought of enjoying a tropical fruit platter and a cold adult beverage on a sunny beach in *insert tropical vacation destination here* seems to be just about all I can think about...⁣

But with a newborn at home that's about the last thing on our to-do list right now! So this year, I will be visiting my tropical escape via my favorite Low-Sugar Mango Jam recipe. ⁣

If you do have tropical vacation plans, have a piña colada for me 🙏🏼, but if you don't then this recipe may be just what you need to "escape" for a few minutes into that tropical paradise:) 🥭🍹⁣

Check out the recipe here https://thehouseandhomestead.com/low-sugar-mango-jam-recipe/ or at the link in my bio. ⁣

Let me know how the recipe works for you, and if add in any additional fruits to change it up!
...

35 6

© The House & Homestead | All Rights Reserved | Legal

Skip to Recipe