If you’re like me and like to CAN, you’re onto the new trend!  Pickled veggies are all the rage according to some of the top cooking websites and chefs…

beans

Click for Nan’s pickle recipe…

Nan’s Mom Joan’s pickle recipe (works for cucumbers and beans)

2 cups water

1 cup white vinegar

1/4 cup coarse salt

Bring to boil and pour into prepared jars.

To prep a jar:

Soak beans or cucs in ice water half hour.

Stuff as many into a sterilized jar as you can.

Add 1 head of dill, 1 or 2 cloves garlic, 1 tsp pickling spice, & a wee pinch of alum.  If you like ’em spicy throw in a jalapeño or hot pepper of some sort.

Fill with hot brine and seal.

Wait at least a month to eat.