Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Pickled beans have a wonderful texture, kind of a squeaky crunch when you eat them, followed by that sour tang. You can make a couple quarts in under an hour.
These quick pickled long beans are crunchy, tangy and fresh! I eat them almost like a side salad and sometimes a condiment for noodle or rice dishes, but chopped fine, they would also make a delicious relish.
Dilly beans are a great way to preserve fresh from the garden green beans. They make tasty snacks as well as additions to salads, hotdogs, and cocktails.
