If you’re looking for a use for all those green beans coming in right now, this classic pickle recipe from So Easy to Preserve from the University of Georgia Cooperative Extension is the way to go. If ...

2 pounds green beans Garlic cloves 2 1/2 cups of vinegar 4 dill heads 2 1/2 cups water 1/4 cup of canning salt About a teaspoon of cayenne pepper Trim the ends of beans and place them in a bowl of icy ...

These pickled green beans are ideal for charcuterie boards, but they can be eaten just on their own! Dilly beans are pickled green beans. They’re typically flavored with dill, garlic, and red pepper ...

Preserve some of your garden's bounty with this recipe from the "Ball Blue Book of Preserving." Trim ends off green beans. Combine salt, vinegar and water in a large sauce pot. Bring to a boil. Pack ...

WHAT YOU DO: Combine berries, sugar and vinegar in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick. As mixture thickens, stir frequently to prevent ...

Garlic, dill, and mustard seeds flavor these crisp pickled green beans. Earthy, sweet green beans come steeped in a tangy, savory brine. They’re bright and tender, yet retain quite a bit of their ...