Spicy Garlic & Dill Pickled Beans Recipe
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!
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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;)
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:)
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:
- Canning scoop
- Canning funnel (with built-in headspace measurement)
- Jar lifter
- Ball Complete Book of Home Preserving (My canning “bible” and the book from which this recipe was adapted)
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.
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:)
Spicy Garlic & Dill Pickled Beans Recipe
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
- Prepare your canner and jars.
- 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.
- In a saucepan, bring salt, water and vinegar to a boil over medium high heat. Heat, stirring until salt has completely dissolved.
- 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.
- 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.
- Jostle jars gently to allow any trapped air bubbles to escape. Wipe rims, place lids on top and screw bands down to fingertip tight.
- 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.
Wanna learn how to can your own food?
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!
If you’re ready to get started canning (or canning more food than ever before this year!) enroll now and get started stocking your pantry!
*** Use code PREPARED2023 until the end of September 2023 to take 20% off the regular price and get lifetime access to the course and all bonuses! ***
I hope to see you in class:)
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It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!
But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.
That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.
Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.
Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.
While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!
If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:
• Grow your own groceries
• Stock your pantry
• Create a natural home
• Get prepared
• Learn other important life skills like time management for homesteaders, goal setting and how to become your own handyman
And more!
If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.
Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society
#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
There are so many reasons to grow your own food at home:
💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share
But perhaps the number one reason is because it just tastes better!
Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.
Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!
With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.
(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).
In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!
You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)
The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.
#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!
When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!
Here’s a glimpse of what you’ll learn inside the Society:
🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.
🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.
🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.
As a member, you’ll enjoy:
📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.
📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.
🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.
I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).
In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!
Link in profile or visit thehouseandhomestead.com/society to learn more.
#selfreliance #selfreliant #selfsufficiency #selfsufficientliving #sustainableliving #modernhomesteading #homesteadingskills #preparedness
Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…
There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.
I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.
I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)
I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.
One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.
Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.
The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.
Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.
(Continued in comments…)
Another garlic harvest in the books!
Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.
Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.
It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)
A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!
Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.
Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram
Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!
Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!
Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.
Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.
Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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#homesteading #modernhomesteading #raisinglittles
If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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A brand new issue of Modern Homesteading Magazine just dropped!
In this issue:
🌱 How to forage and use five common edible and medicinal weeds
🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more
👨👩👧👦 Tips for managing a homestead while raising a family (big or small!)
🫙 What to focus on when preserving food for true food security
🌹 How to grow and arrange your own cut flowers at home
🍓 The many ways to preserve summer berries (including 5 delicious recipes!)
💇How to make your own all-natural herbal hair care products at home
🧑🌾 Why “community sufficiency” is the new self-sufficiency
And more!
Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.
Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!
*** This will be the last quarterly issue! ***
This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.
I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.
I’m also excited to announce the brand new Modern Homesteading Magazine blog, which is currently under construction and will be launching soon. While we will still be maintaining digital subscriptions, the blog will be accessible to all, free of charge, so that more people might benefit from the empowering and increasingly important information that we cover in each issue.
Thanks to everyone who helped make this issue happen! @homesteadingfamily @oatsandhoneyhomestead @omnivore.culture @thetaylor.leigh @doeraydesign (and more who don’t have IG pages;)
And a HUGE thank you to everyone who has subscribed over the years. Modern Homesteading Magazine would never have become what it is today without each and every one of you.
#homesteading #modernhomesteading #selfsufficiency
If you’ve ever grown your own garlic, you might have noticed the spiral-shaped shoots that suddenly pop up in the centre of the stem, usually about a month or so before the garlic bulbs themselves are ready to be harvested.
These are garlic scapes, and believe it or not- they make delicious pesto! Get the recipe through the link in my bio- https://thehouseandhomestead.com/garlic-scape-pesto/
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This honey and chive blossom vinaigrette is a frugal, easy and healthy homemade salad dressing that pairs beautifully with fresh garden salads all season long.
Get the recipe through the link in my bio.
https://thehouseandhomestead.com/chive-blossom-vinaigrette/
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#seasonalrecipes
#eatinseason
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Whether you live in the city and grow a few herbs on your balcony, have a few backyard chickens in the suburbs or live in the country and have a larder full of enough home-canned food to survive the apocalypse, if living a more homemade, homegrown, self-sufficient lifestyle is important to you, Modern Homesteading Magazine was made for you!
Read it today through the link in my bio!
https://modernhomesteadingmagazine.com/
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#houseandhomestead
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This radish top pesto recipe makes good use of the edible radish greens that often get discarded once they’re separated from the root. The end result is a peppery, slightly spicy twist on a classic pesto recipe.
A perfect condiment for all your summer snacking!
https://thehouseandhomestead.com/radish-top-pesto-recipe/
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One of my jars didn’t seal properly when canning, so I ended up putting it in the fridge the next day. (About 18 hrs later) How long will this stay good, or does it need to get eaten asap? Will the taste even be through it yet, or should I just toss? 🙂
Thanks so much!
Hi there – for best flavour, this recipe requires up to 6 weeks of “pickling”. It should be just fine in the fridge – most “open” pickles are ok in the fridge for up to 3 months (source: https://www.eatingwell.com/article/8010576/do-pickles-go-bad/#:~:text=%22As%20long%20as%20the%20pickles,months%2C%20according%20to%20the%20USDA.)
Can I add mustard seeds, or will that change the acidity?
I love the recipes that have mustard seeds in it so I would love to incorporate those
Hi Jamie,
You should be able to add a small amount without any issues.
This is a great article for safely tweaking home canning recipes: https://www.healthycanning.com/safe-tweaking-of-home-canning-recipes/
Is it ok to add carrots to this recipe?
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.
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!!!
Amen! And in fact, “FDA approved” is typically much worse than just good old fashioned organic whole foods!
I just made these. Hope they’re good. My first time ever making dilly beans. I’m excited to try them.
Can I process the filled jars in an Instant Pot, and if so, for how long?
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/
Can I use dry dill.
You can! You may just want to use a bit less of it, since it’ more concentrated.
Hello. Can I use pickling vinegar vs white vinegar? Thank you
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. 🙂
The past couple years in Canada they’ve been selling 7% vinegar and labelling it picking vinegar. I haven’t been buying it because 5% is enough and I don’t need my things to be more vinegary than needed!
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!
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/
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.
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:)
Are you able to make these if you do not have a canner?
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.
Are these crunchy??
Yes! Super crunchy!
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!
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.
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😊
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!
Hi there!
How long do I have to store them before I can eat them ?
Thanks !
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.
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.
You’re so welcome! Thank you for such a nice comment! Enjoy the green beans:)
How long does this last in the pantry?
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.
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?
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.