Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A traditional Pennsylvania Dutch way to ferment a glut of green beans for a delicious side dish and preservation, and some ways to jazz them up.
Pickled beans have a wonderful texture, kind of a squeaky crunch when you eat them, followed by that sour tang. You can make a couple quarts in under an hour.
These pickles are kosher for Passover if you use white wine vinegar, and you can tinker with the spices as you like. I like the beans to be crunchy, briny, and spicy. Use the larger measure of chili pepper for very spicy beans...
Great for springtime parties: a spicy-dill carrot and green bean pickle recipe!
Pickled Green Beans: crisp beans in a tequila and Thai chili brine
A fantastic by the jar recipe for pickled beans. Add a few hot peppers to add a touch of heat!
Zesty and packed with dill, these pickled green beans swim in a simple brine alongside garlic, mustard seeds and whole chillies, and are ready for your Caesar in two days.
A Chesapeake Bay inspired pickled green bean. Easily modifiable. Enjoy these Old Bay Green Beans as a snack, cocktail garnish, or in spicy salad!
The classic pickled green bean, with a twist: the flavors of India. Curry leaf, black mustard, fenugreek and coriander, lime, chile and ginger. Jazz up your dilly beans this year: go Indian!
Got green beans? Add fresh herbs for a delicious spin on an old favorite.