May 30th, 2017
Spicy Pickled Green Beans
May is a busy month in my house: all three of us have May birthdays—and Mother’s Day is in the mix, too. Being busy and, well, feeling rather uninspired by this month’s theme (cold-pack canning) meant that my May entry for the Food in Jars Mastery Challenge almost didn’t get done. But here I am! (And with one day to spare, even!)
I should clarify my mention of “uninspired” above. I don’t have any objection to cold-pack canning. The problem is that at this time of year, the stuff I’d really like to try this technique on isn’t yet available at local farmers’ markets. And this particular year, with an exceptionally drawn-out cold and wet spring, that problem is even worse. (It’s the second-to-last day of May in the Mid-Atlantic, and it’s 58 degrees right now.)
When scapes appear at my market next month, I plan to try making pickled garlic scapes. I may also try making garlic dill pickles when cucumbers arrive later in the summer. For now, though, I don’t have a lot of work with. So I decided to give green beans (I found some decent ones at the supermarket—not nearly as good as just-picked local ones, but they aren’t bad) a try as Spicy Pickled Green Beans.
I chose this recipe for several reasons: I like green beans. I could find decent green beans at this time of year. And a good friend of mine is nuts for dilly beans. I quartered the recipe and made only one pint jar of these beans, just to give this a try. I will give this jar to my friend and get her opinion. If she pronounces these beans a success, then I’ll try this again (in larger quantities!) when the local beans are here later this summer!
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