Many hours have been gladly spent picking, snapping, cooking and canning green beans this summer, truly just for the past six weeks we have harvested many pickings of this healthy vegetable from our garden. I decided it was high time I preserved a batch of pickled beans to add to my larder. Here is a recipe that is close to the one I will be using, though I am not calling mine dilly beans because the dill has become rather sparse in my garden, but I will include garlic, mustard seeds, peppercorns and a cayenne pepper.
Ever time I speak to my mother-in-law these days the conversation always includes a chat concerning our garden and she never fails to bring up to me those days of the past when I would pickle green beans. Those plenitudinous years of green bean production enabled my pantry to be stocked full with all the green beans we would need through the winter months. So with a tribute to this dear sweet lady I am pickling a batch of green beans with a heart of fun and thanksgiving.
But first I must make a run to the store because I just noticed that I do not have enough canning jars!
