Pickles and Dilly Beans
We combined our Juddmansee forces for pickling this weekend. Brian had put up peaches last year, so was familiar with the canning process. I had done sun pickles in the past, but hadn’t graduated from pickles that can be stored in the refrigerator to long-term shelf-table preservation. Inspired by our CSA’s recipes, falling a bit behind on eating through the green beans and cukes, plus Saturday thunderstorms that prevented us from hiking, formed the “perfect storm” for pickling.
Dilly beans and pickles
We did 3 quarts of dill pickle spears and 2 quarts + 1 pint of dilly beans. We’ll enjoy a taste of summer when the weather turns cold this winter!
Posted: August 24th, 2009 under Brian, Food, Susan.
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