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Pickling green beans
Serving green beans night after night took more creativity than using up all the peas or the tomatoes. Heck, all you have to do to a home-grown tomato is slice it and sprinkle on a little salt and I’m on board every time. And even though the peas sort of overtook our lives for awhile, they were great raw as well as cooked, so the challenge didn’t seem as great. The green beans… eh, not so easy. They found their way onto the dinner table most nights, and even though we gave away bags and bags of them I couldn’t keep up.
Frozen green beans tend to cook up pretty “squeaky”, which isn’t a great mouth-feel so I’m pickling the last of the late season harvest. Spicy, pickled green beans are yummy in a bloody mary and make a nice addition to a plate of crudités or an antipasto platter.
Once they’re out of the canner I’ll take another picture. 

Pickling green beans

Serving green beans night after night took more creativity than using up all the peas or the tomatoes. Heck, all you have to do to a home-grown tomato is slice it and sprinkle on a little salt and I’m on board every time. And even though the peas sort of overtook our lives for awhile, they were great raw as well as cooked, so the challenge didn’t seem as great. The green beans… eh, not so easy. They found their way onto the dinner table most nights, and even though we gave away bags and bags of them I couldn’t keep up.

Frozen green beans tend to cook up pretty “squeaky”, which isn’t a great mouth-feel so I’m pickling the last of the late season harvest. Spicy, pickled green beans are yummy in a bloody mary and make a nice addition to a plate of crudités or an antipasto platter.

Once they’re out of the canner I’ll take another picture. 

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