Pickled Beans from your garden!

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The beans are getting green, it's time to taste some!  



Julie's beans!  (south Everett)



Carly's beans are growing slowly
but check out the sunflowers! (Lake Stevens)



Orca beans are generally grown as shelly (soup) beans, but it's hard to resist those green beauties.  Go ahead and pick some to enjoy now!


Anne's beans!  (P-patch, Shoreline)


I usually stand in the garden and eat green beans raw*, or haul them up to the kitchen and steam them for a few minutes before serving with a scattering of salt and pepper.  

Orca beans are delicious to eat green when very young and flat.  Once the bean seeds begin to develop, the pods become stringy.


Betsey's beans are starting to fatten up! (Everett)

If you want to try something a little different, consider PICKLED BEANS--great to serve on salads, in drinks like a Bloody Mary, or even just as a snack right out of the jar.


PICKLED BEANS (and other veg) - Oregon State University Extension Service

Make your own crispy pickled vegetables at home with this simple recipe.

Prep time: 20 minutes

Makes: 2 pints or 1 quart

Ingredients

1 cup vinegar (see Notes)
1 cup water
1 Tablespoon salt
1 to 2 Tablespoons sugar (optional)
2 to 4 Tablespoons seasonings (see Notes)
3 ½ to 4 cups fresh vegetables (cut to any size and shape)

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a medium saucepan, heat the vinegar, water, salt and sugar, if desired, until the mixture simmers. Stir until the salt and sugar are dissolved and remove pan from heat.
  4. Put seasonings in the bottom of 2 clean pint-sized jars or 1 quart jar. Add the prepared vegetables, packing pieces closely together. Leave about ½ inch space at the top of the jar.
  5. Fill the jars with the warm vinegar mixture to cover the vegetables. Close the jars with clean lids and refrigerate for 1 to 3 days to allow flavors to develop.
  6. Store jars only in the refrigerator. Use within 3 months.
Notes:
  • White, cider, white wine and rice vinegar are good choices. The flavors from balsamic or malt vinegar will be stronger but they can be used.
  • Vegetables such as green beans, broccoli, asparagus, carrots and cauliflower can be boiled for 1 or 2 minutes and then quickly cooled in ice water to soften and preserve their color.
  • Ideas for fresh seasonings: basil, cilantro, dill, garlic, ginger, green onion, hot or bell pepper, oregano, thyme
  • Ideas for dry seasonings: bay leaves, celery seed, cumin seed, dill seed, dried hot peppers, peppercorns, pickling spice, turmeric

How does your family prepare beans?  
Share your tips and recipes in the comment box below.


Lucia's beans!  (Mt Vernon)




*No matter what the internet tells you, it IS safe to eat green beans raw.  HOWEVER, when the matured past the "green" stage and dried for soup, kidney beans and white beans develop phytohaemagglutinin and must be cooked before eating.  

More information and science HERE.


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