{"id":3222,"date":"2016-08-27T01:11:26","date_gmt":"2016-08-27T01:11:26","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/?p=3222"},"modified":"2017-09-09T21:13:19","modified_gmt":"2017-09-09T21:13:19","slug":"zen-and-art-of-pickled-dilly-green-beans","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=3222","title":{"rendered":"ZEN AND ART OF PICKLED DILLY GREEN BEANS"},"content":{"rendered":"

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Pickling is a state of mind.\u00a0 Ask anyone who pickles.\u00a0 There is something rather atavistic about preparing food to be stored away for the coming winter.\u00a0 Not to mention a wonderful feeling of accomplishment as you tuck away jars of food you have\u00a0 prepared yourself.\u00a0 Once you’ve made your first batch of pickles it is often the beginning of a wonderful, addictive relationship with all kinds of pickles and relishes.<\/p>\n

It’s really not complicated. \u00a0 You prepare your vegetables.\u00a0 Wash and sterilize your jars.\u00a0 Fill the jars.\u00a0 Process the jars,\u00a0 That’s it.\u00a0 If you haven’t a canning pot and rack simply follow the instructions in the recipe.<\/p>\n

This recipe for oh so addictive pickled green dilly beans is quite simple.\u00a0 You cut your beans to fit into the wide-mouth canning jars.\u00a0 Mix up your vinegar, water and salt.\u00a0\u00a0 Put a little red pepper flakes, some mustard seeds and lots of dill seed into each jar.\u00a0 Tuck in the beans.\u00a0 Pour the hot vinegar mixture over.\u00a0 Seal the jars and process them in boiling water for 15 minutes and you’re done.\u00a0 You can cut the recipe in half if you just have a few beans picked up at the farmer’s market, or double the recipe if you’ve plundered your garden.<\/p>\n

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ZEN AND ART OF PICKLED DILLY GREEN BEANS<\/div>\n
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Recipe Type<\/span>: pickling<\/span><\/div>\n
Cuisine: preserving<\/span><\/div>\n
Author: Mrs Butterfingers<\/span><\/div>\n
Prep time: