Dill Pickled Green Beans
I’m trying something new this year. I had so many green beans, plus a few I’d gotten in an Oxbow Farm CSA box (more about that box soon) that I decided to try pickling them. I’ve made pickled cucumbers many, many times – although not recently, and I love dill pickled green beans so it seemed like a great idea.
As I started my preparations I suddenly started thinking about botulism, a concern when canning anything that is not acidic. Not a pleasant topic but one that needs consideration with green beans. It’s more of an issue when you are just canning beans but pickling them, since vinegar provides acid, reduces the exposure. After checking a few things to make sure I was following good procedures I got to work.
The hard part about pickling veggies is that you have to wait at least three weeks for the pickling to do its magic on the vegetables. So these will go into the pantry for a few weeks and then I’ll be able to check them to see if I like the recipe I concocted. In the meantime, they’re pretty to look at!