Tag Archives: yellow

Bread-n-Butter Beans

DSC_00036 cups yellow wax beans; stems removed and cut into 1-1 1/2 inch lengths1
1/2 onion; thinly sliced
1 teaspoon natural sea salt (no iodine or anti-caking agents
1 1/2 cups apple cider vinegar
1 1/2 cups water
1 cup plus 2 Tablespoons sugar (I used organic evaporated cane juice)
3/4
 teaspoon celery seeds
1 1/2 
teaspoons prepared mustard (I used Grey Poupon- “but of course”)
3/4 teaspoon ground ginger
3/4 teaspoon nutmeg
3/8
 teaspoon turmeric
few dashes red pepper flakes

Sterilize jars; place 3 pint jars in a large pot, fill with water, bring to a boil and cook for 15 minutes. Do not boil lids. Pour simmered and still hot water into a bowl with the lids and cover. Leave rings to the side.

Place all ingredients into a large pot, heat to simmering and allow to simmer for 5 minutes.

Pack the beans and liquid into hot pint jars leaving 1/2 inch head space in each one. Wipe the edges of the jars clean. Seal the lids on with the lid rings and process in a water bath for 10 minutes.

Adapted from “Louise’s Bread & Butter Pickles” out of Andrea Chesman’s “Pickles & Relishes 150 Recipes Apples to Zucchini”; page 47.

Advertisements

Oriental Style Pickled Yellow Wax Beans

DSC_0002Makes 4 pints (pictured are half pint wide mouth jars) 
Sterilize jars by boiling them in a large pot or canner of water for 10 minutes. Pour boiling water over lids and rings and leave until ready to use.

8 cups yellow wax beans (or green beans); washed, stem end trimmed and cut to 1 inch pieces

Brine
2 1/2 cups water
2 1/2 cups white vinegar
1/8 cup pure sea salt (non iodized or additives)
1 1/4 cups sugar
2 Tablespoons soy sauce

Combine all ingredients in a pot, heat to dissolve the sugar and salt, remove from heat and leave covered until ready to pour into jars.

Spices per PINT jar
1 clove garlic
1 Turkish bay leaf
1/2 teaspoon ground ginger (or 1/2 Tablespoon fresh; sliced)
1/8 teaspoon pepper flakes

Fill each hot sterilized pint jar with spices and fill jar with prepared yellow wax beans to 1 inch from the rim. Pour the hot brine into each filled jar leaving 1/2 inch of head space. (if there isn’t enough brine add a 50/50 mixture of water/vinegar to fill the jars). Wipe the rim of the jars with a damp paper towel, place the lid on the jar and secure with the rings. Place the jars into a water bath being sure the water is 1 inch over the lids, bring to a boil and process for 15 minutes. Open after 6 weeks when the flavors have matured.

Special thanks to Andrea Chesman’s “Pickles & Relishes 150 recipes Apples to Zucchini” inspiration for this recipe and giving me the courage to can.

Pickled Yellow Wax Beans with Garlic

DSC_0022This is a reposting of a recipe I used last year with a photo from this year’s batch. Last year I pickled for the first time to honor a request by my daughter. I am repeating this post as it was a successful recipe and one of my family’s favorites.

6 cups yellow wax beans; washed and ends trimmed
3 cups white vinegar
3 cups water
3 1/2 Tablespoons natural sea salt (no anti clumping agents or iodine)

2 quart jars (or 4 pint jars)

2 teaspoon garlic; minced
8 whole black peppercorns (or mixed peppercorns)
1 teaspoon dill weed
1/2 teaspoon celery seeds
1/4 teaspoon mustard seeds

Sterilize jars by boiling for 10 minutes. Pour boiling water over lids and rings and leave until ready to use. Bring vinegar, water and salt to a boil and simmer until the salt dissolves and turn off heat.
DSC_0006Fill each hot sterilized jar with 1 teaspoon minced garlic, 4 whole black pepper corns, 1/2 teaspoon dill weed, 1/4 teaspoon celery seeds, 1/8 teaspoon mustard seeds (if using pint jars divide the ingredients in half per jar).
DSC_0001Then fill each “spiced” jar with prepared yellow wax beans to 1 inch from the rim and pour the hot brine (vinegar, water and salt) into each filled jar leaving 1/2 inch of head space. (if there isn’t enough brine add a 50/50 mixture of water/vinegar to fill the jars) Wipe the rim of the jars with a damp paper towel, place the lid on the jar and secure with the rings. Place the jars into a water bath, bring to a boil and process for 15 minutes. Open after 6 weeks when the flavors have matured.

Just a Taste of My Garden Before Stacking Wood

Some of the snap peas got away from me and are now becoming the seeds for next year. I am leaving them on the vine until they are fully ripe and dry then collecting them and setting aside.
DSC_0001I planted purple pole beans this year as a trial. I must say they are beautiful but the true worth will be known once they are ready to eat.
DSC_0011 DSC_0004The yellow wax beans were a great success last year prepared fresh and pickled so in they went again. The first harvest was more than I expected. They are washed and in the refrigerator so I can pickle tomorrow.
DSC_0019
The zucchini is late this year but they grow so quickly that this first little one will be ready by the end of the week and there are plenty of blossoms too.
DSC_0007
The Italian peppers are coming along nicely, here is the first one that may be picked green if I get impatient. These beauties are golden when ripe.DSC_0012
The hops are looking good but I need an expert. I am going to contact our local microbrewery, Relic Brewery, and offer the hops to them.
DSC_0014
The Elderberry bush-tree is both in bloom and forming berries.
DSC_0010
DSC_0008 DSC_0009

 

Pickled Yellow Wax Beans with Garlic

DSC_00016 cups yellow wax beans; washed and ends trimmed
3 cups white vinegar
3 cups water
3 1/2 Tablespoons natural sea salt (no anti clumping agents or iodine)

2 quart jars

2 teaspoon garlic; minced
8 whole black pepper corns
1 teaspoon dill weed
1/2 teaspoon celery seeds
1/4 teaspoon mustard seeds

Sterilize jars by boiling for 10 minutes. Pour boiling water over lids and rings and leave until ready to use. Bring vinegar, water and salt to a boil and simmer until the salt dissolves and turn off heat. Fill each hot sterilized jar with prepared yellow wax beans to 1 inch from the rim, 1 teaspoon minced garlic, 4 whole black pepper corns, 1/2 teaspoon dill weed, 1/4 teaspoon celery seeds, 1/8 teaspoon mustard seeds and then pour the hot brine (vinegar, water and salt) into each filled jar leaving 1/2 inch of head space. (if there isn’t enough brine add a 50/50 mixture of water/vinegar to fill the jars) Wipe the rim of the jars with a damp paper towel, place the lid on the jar and secure with the rings. Place the jars into a water bath, bring to a boil and process for 15 minutes. Open after 6 weeks when the flavors have matured.