I finally harvested enough Rolande filet beans to fill a quart jar. These are refrigerator pickles, no blanching, no processing, no fuss. The vegetables stay crisp and snappy and fresh tasting. They keep seemingly forever in the refrigerator, if you don't devour them first. These were adapted from my recipe for Pickled Sugar Snap Peas. I've included this green bean variation in the recipe.
The difficult part of this recipe is waiting a couple of weeks to sample the product...
Oh oh oh...I can get addicted to this.
ReplyDeleteI'm really hoping for some canned picked beans this year. I've never done them before and I'd like to preserve them some way if possible.
ReplyDeleteThose pickled beans are picture perfect! My jars never look that good!
ReplyDeleteThey look beautiful. I can just see these on a nicoise salad in the cooler months ahead.
ReplyDeleteThey look perfect! And I bet they're yummy. Now I'm going outside to see if I can get a small jar full of tiny tiny beans. . . thanks for the recipe.
ReplyDeleteThe look fantastic, I may have to try that this year. We are planning on doing some pickleling I'll have to give these a try when our green beans are ready.
ReplyDeleteMy mum made some mixed vegetable pickles this year and the nicest part were the beans - strangely I'd never thought of pickling beans, now I jsut have to have some beans to pickle.
ReplyDeleteThat is just about the prettiest jar of dilly beans I have seen. You really know how to pack them nicely. We love refrigerator dill pickles and regular dilly beans so I know I would love these refrigerator dill beans. Got to book mark the recipe and try this when my green beans start coming on.
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