The beans are still producing in Justin’s garden. Earlier this Summer the Wake-Up crew enjoyed fresh steamed beans with butter. At about that time, Justin also made some sweet and spicy pickled beans which were enjoyed today. Justin says he will probably plant some pole beans in his garden next year and allow them to grow up the fence, providing more space for other things to grow.
Recipe for 3 (to 4) quart jars of sweet and hot pickled beans:
5 cups distilled vinegar
4 cups water
1/3 cup salt
1/4 cup sugar (more if you like sweeter pickled food)
3 sprigs of dill
3 hot peppers (pepper of your choice, a cayenne or thai pepper works good)
3 cloves of garlic
3 large slices of onion
Enough green beans to pack 3 quart jar full of beans
Clean and sterilize your jars. Sanitize your lids and bands (I use “one step” cleaner).
Fill the jars. Tip the jars on their side while putting in the beans, it helps to get a full jar of beans packed tight. Put the large onion slice, garlic clove, hot pepper, and dill sprig in the far while packing the beans.
Combine water, vinegar, salt, and sugar in a pot. Dissolve and bring to a boil. Add hot brine to the jars. Seal with lids and bands. Store in the refrigerator. Let stand for at least a week before eating. In my experience, this preparation easily lasts 2 to 3 months in the refrigerator.