P is for Beans and Eggs

Today’s post is brought to you by the letter P and the category of Recipes

Pickled

I love everything pickled.

Obviously cucumbers but my other favorites are asparagus, eggs, green beans, jalapeños and banana peppers.

Pickling is super easy and you don’t need any fancy equipment.

Here is what you need for my favorite recipe of Spicy Dilly beans.

8-pint Jars, lids, rings

5 pounds cleaned and cut green beans

6 cups White distilled vinegar

6 cups of water

8 heads of fresh Dill

I cup of Pickling salt

½ cup pickling spice

8 halved jalapeños

8 cloves of garlic

Alum

Sterilize the jars and lids

Combine water, vinegar, and salt, bring to a boil.  Once a boil is reached turn to simmer while you fill jars.

In each jar place 1 head of dill, one jalapeño half, 1 clove of garlic 1 tbs. pickling spice, one tsp of Alum.

Pack beans into jar so they stand upright, ladle brine into jars, leaving a ½” head space.  Screw lids onto jar and process in a hot water bath for 6 minutes.

You’ll want to let them sit for a few weeks before eating them so they get good and pickled!

This recipe can be used for just about any of the above-mentioned veggies.  Add or subtract hot peppers of your choice or leave them out.

For my pickled eggs, I like to add celery and sweet peppers, as well as garlic and hot peppers.

Enjoy!