I’m craving pickles right now. And since I can’t get any pickles, sharing my great grandmother’s recipe for Spicy and Dilly Pickled Beans is the next best thing. When my mom was in town a few months back we got into the box of old recipes she gave me and made a few things for fun, including this oldie-goodie from her Grandma Brown and Aunt Betty:
We used vegetables right from my garden, and since carrots and fennel were in abundance we gave them a good pickle. My guess is this recipe is so excellent it could be used to pickle anything. I modified it a little bit by adding extra garlic, jalepeno and mustard seed for a good kick.
Once the beans sat for two months we popped a jar open to try them out. They are crunchy! They are so flavorful! And they are still beautifully green. They’re really spectacular. Give this old recipe a try and I know you won’t be disappointed. Andu you’ll carry my family’s recipe legacy into your own.
* We used all the modern accoutrements for canning in the millennium minus a proper canning pot, so the only thing that’s truly Old Fashioned about these pickles are their family tradition goodness. Enjoy!