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| Pickled vegetables...I'm a big fan. I was raised on homemade pickles, pickled beets, and pickled okra. So when I saw this easy, quick recipe in the June 2014 issue of Country Living magazine, I began waiting with anticipation for my Dad's garden to produce fresh green beans. I got my first 'mess' of perfect, fresh picked green beans on Monday, and today these Dilly Beans became a reality! |
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| So here is the easy, quick recipe straight out of the magazine. I did not have dill seeds, so I substituted dry dill weed...about 1/4 t. each jar. After tasting them, I don't think that was needed. The fresh dill picked from my herb garden would have been the perfect amount of dill flavoring. |
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| I used minced garlic as that is what I had on hand. Worked out great. And I used a tiny bit less cayenne pepper than it calls for. The rest of the ingredients were as stated in the recipe. |
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| It was exciting to boil my jars for 1-2 minutes in anticipation of their soon-to-be mission. Then I added the garlic, mustard seed, cayenne pepper, fresh dill, and the beautiful and slender fresh green beans to the jar. |
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| I boiled the pickling mixture, then poured it into each jar. It made the perfect amount. |
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| Add the lids and rings, and let the feeling of a great accomplishment wash over you like a gentle rain. My daughter called me Amish. And that's a compliment! :) Want some fresh pickled green beans? This took about 20 minutes, and after 2 days in the fridge, they will be ready to serve. Bon Appetit! Be Blessed Donna |
