Dilly Beans are a summer staple. Why not make a quick pickle of them for a delicious and easy treat?
Since my hubbie passed away I have not been posting as much stuff on my blog. There are a lot of stuff to do around the house now that he is gone and unfortunately my priorities have shifted. At least until now. It seems that I am caught up, well as caught up as I can under the circumstances.
I am a part of this year long challenge of canning. Each month Food in Jars has a theme and we try to create it with our own spin on things. We try to do a challenge each month. Unfortunately I missed a month because I just was not feeling it. Actually I missed other stuff, but that is another conversation for another time. Anyway, we have a Facebook group and everything. This months challenge is quick pickles. Goodness knows I love me some pickles. I love just about everything pickled.
Quick Pickled Dilly Beans
Ingredients:
1 quart of snap beans
3/4 cup white vinegar
3/4 cup water
2 teaspoons salt
2 teaspoons dill weed
Directions:
Wash and dry beans and snap in half. Set aside
Combine vinegar, water, salt and dill in a medium sauce pan. Bring to a boil.
Pack beans id sterilized jars as tightly as possible.
Pour the warm brine over the beans and fill to cover. Leaving about 1/4 inch head space. Place in the fridge and allow to chill out over night. You can eat them the next day They last for about a month in the refridgerator.
Peace be with you,
Veronica
