If you have been reading awhile, you may remember the jars and jars (and more jars) of pickles I made from our garden produce last year. It was my first attempt at canning, and although I enjoyed the canning process, we haven’t quite enjoyed eating the pickles as much as I enjoyed making them. (Would anyone like some pickles? Dills? Bread and butter? Mustard pickle? I have lots!!)
So it was time to try something new this year. I decided to participate in Nourished Kitchen’s Preserving Summer’s Bounty Challenge. Each week we will be taught a new way to preserve fresh produce for the winter – without canning. The idea of rediscovering older ways of preservation fits in well with my foray into my great-grandmother’s cookbooks.
Last week’s method was fermentation. I didn’t think I had anything in the garden that would work with this method until I discovered this recipe for green bean “pickles.” And not a moment too soon because our garden is FULL of beans. And Hubby won’t eat them. I thought about freezing them…but…what dish can I hide them in where Hubby won’t taste them? But pickles, pickles are a side dish I can enjoy anytime, without worrying about his sensitive taste buds. And easy – I can’t believe how easy it is to do this!
They are blanched and stacked into a clean mason jar with garlic and dill and then covered with salt water. That’s it! If all goes well I will have yummy (I hope!) green bean pickles in just two or three days.
And don’t they look pretty in their jar?
You can read other’s adventures with preserving by fermentation at the end of this post.
Update: On day two these beans are still a beautiful green colour and they taste wonderfully garlicky but salty! Wow are they ever salty. In fact, much too salty for me. I will have to find another way to preserve beans…