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!
Culinary Fool 
Beautiful photo! Dilly beans are the best.
Thanks! I love them – now keeping my fingers crossed that these turn out like I hope they will.
I am hoping to can some dily beans for a christmas present for my step father. Your picture gave me some more courage to try :)
where is the recipe? Thanks!
Hi Jill,
No recipe yet. Since I concocted the recipe I want to see how it works out before I share it. As mentioned that’s a few weeks away. Sorry!