Pickles and the Waiting Zone

We here in homestead land have been in graduate student quals land for the last while or so. Meanwhile, the little garden that could is waiting for it’s compost from the feed store, and I am officially teed up to make the bread for Thanksgiving next week.

Also meanwhile, we’ve been playing at pickling, and are patiently waiting for our pickled greenbeans to finish fermenting. Jess made a wonderful post about the whole thing, which the internets promptly ate up and spit out. She said she’ll write another one soon, as soon as she has one, even just one single solitary moment where she’s not having to write graduate student-like stuff. We’re still waiting for that moment, but we’ll keep you tuned. Meanwhile, are you curious about how, in fact, to make pickled greenbeans and then can them? How about I leave you with a recipe?

Pickled and Canned Greenbeans (yum!)

  • 2 1/2 pounds fresh green beans
  • 2 1/2 cups distilled white vinegar
  • 2 cups water
  • 1/4 cup salt
  • 1 clove garlic, peeled
  • 1 bunch fresh dill weed
  • 3/4 teaspoon red pepper flakes (optional)
  1. Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
  2. In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
  3. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.
    (thanks to AllRecipes for the recipe. After much, much searching, that’s the one that turned out the best.)
    Happy Pickling!
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