Preserving your bean harvest two ways…spicy/mild dilly and vacuum sealed beans.

This variety is Jade bush bean. I picked a garden hod full in the morning and decided on these two methods for time and convenience sake, because we all know that some days there just isn’t enough time!

Dilly Beans: Brine
1 cup water
1 cup white vinegar
1 cup apple cider vinegar
2 tbsp sugar
1 1/2 tsp salt
2 garlic cloves
Bring this brine to a boil then set aside to cool.

1/2 cup onion
4-5 sprigs of dill
Blanched green beans

Add onion to a clean jar, pack in beans and dill then top with brine (including the garlic toes)

For a spicy version add-
1-2 chili peppers
1/2 tsp red pepper flakes
1/2 tsp peppercorns

Put the lid on and let the beans sit for 12 hours. Transfer to fridge and enjoy after another two day rest.

To blanch your beans-
Add washed and trimmed beans to a pot of boiling water. After one minute (you’ll see the beans turning bright green!) drain and transfer to an ice bath. Let the beans soak for five minutes. Because I only made two jars of dilly beans, I vacuum sealed the rest in meal sized portions.