Green beans grow like crazy in my garden, so this year I decided to quick pickle a batch. I think they’ll be tasty.
Hey. I’m growing beans for the first time. I’m having an issue with figuring out when I should pick the beans.
I’ve now lost some because they have dried up and fallen off because I waited too long.
How do you know when to pick them ?
They obviously have their baby size, then when they’re too big you can often see the definition of the seed. They’re too big and a bit woody at that time. Best way to tell is just pick them and eat them to see when they taste sweet
Nice I just picked up some mason jars and an electronic vacuum sealer. I’ve also been dehydrating like crazy lately. Here are some heirloom tomatoes I dehydrated. They taste so good, crunchy to chew and then melt in my mouth. In the jars I have dehydrated kale, cabbage, beans and onions.
Damn, son. You’re really doing it.
I have a bunch of tomatoes on the bush that I’m actually going to pressure can this week. I occasionally make jerky on my pellet smoker. That’s about as far as I go at this time.
What do you do with dehydrated kale?
It goes great in some Ramen! I’ll add it when I’m making soup as well. It also taste great straight from the jar. I’m getting into backpacking/hiking and have been experimenting with different ways to prepare dehydrated meals. On the trail I just toss the dehydrated mix into a pot with some water, bring to boil and then let sit for 10 minutes. The big winner so far has been Ramen with the dehydrated, tomatoes, and kale. So good!
Quickled.
Quipled.
Green beans are very prolific. It’s a good thing I really enjoy them. And I like yellow wax beans best. I haven’t made pickled green beans in a long time.
Get on it, friend. :)
Pickled green beans are amazing in martinis. I prefer them over pickled onions.
Good to know. I’ll keep that in mind!
Great, underused pickling vegetable. I think they make a nice addition to a Bloody Mary.
I was under the impression that green beans should only be eaten cooked because of some toxin? Did you heat them at least shortly to the required degree before pickling them? :)
Ooooo… I love a bloody mary. Someone above commented that they’re great in martinis too.
For Caesar!
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.
My grandmother used to make them, great memories
Quick pickle or full fermenting?
We usually do some quick fridge pickles with our green beans
Quick pickle. I’m not confident enough to full on ferment some food I’m gonna feed my family. Same reason I don’t mushroom hunt.
I see you can from another comment, but wary of fermentation? I haven’t tried canning, but from my understanding that’s the one that can get you sick if you don’t do everything right. Fermenting veggies is supposed to be pretty safe.
I started fermenting maybe a year ago. Super simple, I use a scale. Tare with an empty jar, add veggies and water. 2% salt to full jar. I bought the vacuum lids, which I think helps prevent kham yeast, which is harmless but unsightly, and some glass weights.
Here’s my dilly beans I started a week ago. Not quite ready yet. This was right after, they’ve lost a lot of the color and it’s more cloudy now.
About to make some pickles. My wife is going to quick pickle and I’m going to ferment with the same recipe to compare. Same recipe as in dill, garlic etc, obviously brine vs vinegar will differ.
That’s a good looking jar of pickled goodness. I’m using a pressure canner that automatically controls the temp/pressure, and I’m only canning things according to the link in that other comment and to its specs. They’ve done the science to ensure it’s safe and I’m just repeating it to their exact standards to ensure the same results. Feels pretty danged safe to me.
How long can your fermented pickles sit on a shelf?
They keep fermenting if you leave it on the shelf. I actually started with the style that has the water seal that can be left out for years, but after a couple weeks stuff got too sour for my just starting to eat fermented foods palette. With jars, putting them in the fridge when it’s fermented to your liking slows the fermentation down. Not sure on shelf life in the fridge, but I’ve done big batches of carrots that last 6 months and they’ve still been perfectly good. That’s also using multiple jars, so a couple stay unopened until needed.
Same. I would like to try but will have to work up to it.
I see a girl with long hair.
