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 quick pickled long beans are crunchy, tangy and fresh! I eat them almost like a side salad and sometimes a condiment for noodle or rice dishes, but chopped fine, they would also make a delicious relish.
A fantastic by the jar recipe for pickled beans. Add a few hot peppers to add a touch of heat!
A string bean pickle flavored with fresh tarragon! Enjoy these tarragon pickles aside seafood, fruits, poultry, or eggs.
Dilly beans are a great way to preserve fresh from the garden green beans. They make tasty snacks as well as additions to salads, hotdogs, and cocktails.
Pickled Green Beans are perfect with Rosemary, Garlic, and Lemon.
Dilly beans' grown-up cousins—pickled romano beans with citrus and herb.