Comments

Pickled Green Beans – and more pickles! — 7 Comments

  1. I always loved Mae West – she was ahead of her time and very funny. Thanks for the pickled beet reminder – I’ve been meaning to do that for a long time.

  2. All of those pickles look good! We also pickle red cabbage, the same way we pickle beets – so tasty! We just made Sauerkraut for the first time – delish!

  3. Oh…I’m so glad I stumbled upon this. I had some homemade picked green beans at a book club meeting a couple of years ago. My friend’s father-in-law, who is Italian, pickled the old-fashioned-lots-of-work-way. I’ve been meaning to replicate forever now, but never seem to commit to the full get out the jars activity. I could do this refridgerated version though! Can’t wait to try it.

  4. I’ve been dreaming about pickled beets and now that I’ve gotten over my terror of canning, I HAVE to make your recipe for pickled beets. It looks perfect.
    I’m toying with the idea of making dill pickles as well. But I have a horror of producing mushy dill pickles. Are your dill pickles really crunchy?
    (The green beans sound delicious.)

  5. Zoomie, I agree – Mae West was wonderful! As are pickled beets!
    Elizabeth, I didn’t make any proper pickles this year…. my vines were pathetic (we can’t buy that sort of thing here)
    Fooddreamer, pickled beets aren’t really beets… but glad you like the rest!
    Ina, I’ve never made kraut… tempting, though!
    Heather, I hope these work for you. We’re enjoying them lots.
    Elizabeth, mine are always crunchy – even with proper processing (which I never did in the US but have to here) The alum helps – but not too much!