Are you looking for a way to Beat the Heat?
If your garden is turning out lots of green beans this is the answer to your problem. Dill Pickle Beans~
Little dilly beans are my favorite. I was determined to find out how to make them. Now, I am not big on all the effort that goes into canning vegetables... but I will go to the trouble to make some refrigerator pickles. These don't last long!
Dilly Beans2# fresh green beans
2 Tbs mustard seed
3 Tbs kosher salt
4 Tbs fresh dill weed
1 tsp crushed red pepper
4 cloves garlic, sliced
2 cups water
2 cups vinegar
2/3 cup sugar
Wash and stem fresh green beans (use the tender string less kind). Quickly blanch beans in water with 1 Tablespoon salt, cook them for about 5 minutes until they are crispy tender and still bright green. Drain and cool. Place beans upright in containers. Divide spices evenly into each container. Boil 2 cups water and vinegar with salt and sugar, pour hot liquid over beans. Seal in an airtight container or a jar with a tight lid. Store in the refrigerator. Allow to sit at least 2-3 days before serving.
I bet you can't eat just one!
Y'all enjoy,
Sandi