Blanching and freezing work great. I did that last year and will do it again this year.
I used this quick pickle recipe: https://www.spendwithpennies.com/quick-pickled-green-beans/ it is NOT SHELF STABLE. If you hold off a week I can report back on the taste. Just reply to this to remind me. Also, the recipe uses vinegar, but that’s how most quick pickle recipes are.
If you can afford a canner and related supplies, here’s a link with everything you need to know to do it right and safely: https://nchfp.uga.edu/how/can bookmark that shiz.
Also, I have now tried the canned green beans. They were acidic and sweeter. I wouldn’t describe the flavor as vinegary, but I don’t hate vinegar so ymmv. I put cloves of garlic, lots of fresh dill, a dash of mustard powder and a touch of red pepper flakes in my pickling jars.
I don’t know how to describe it, but I don’t mind spicy stuff, but franks vinegar based hot sauces are a turn off.
I don’t mind pickles that are sweeter or garlic dill. So I think I’ll go heavy on those with some more sugar. I should have enough to try a few batch’s in small jars.
I’ve got some I should probably get off the bush last week.
Other than blanching and freezing idk what to do, what’s the recipe you used? I’m not a huge fan of vinegar lately though.
Blanching and freezing work great. I did that last year and will do it again this year.
I used this quick pickle recipe: https://www.spendwithpennies.com/quick-pickled-green-beans/ it is NOT SHELF STABLE. If you hold off a week I can report back on the taste. Just reply to this to remind me. Also, the recipe uses vinegar, but that’s how most quick pickle recipes are.
If you can afford a canner and related supplies, here’s a link with everything you need to know to do it right and safely: https://nchfp.uga.edu/how/can bookmark that shiz.
May be a day early, but how did they turn out? I got a decent haul off my plants yesterday and should deal with them today.
They look great! Bon appetit
Also, I have now tried the canned green beans. They were acidic and sweeter. I wouldn’t describe the flavor as vinegary, but I don’t hate vinegar so ymmv. I put cloves of garlic, lots of fresh dill, a dash of mustard powder and a touch of red pepper flakes in my pickling jars.
I don’t know how to describe it, but I don’t mind spicy stuff, but franks vinegar based hot sauces are a turn off. I don’t mind pickles that are sweeter or garlic dill. So I think I’ll go heavy on those with some more sugar. I should have enough to try a few batch’s in small jars.