I planted two varieties of green beans: Kentucky Wonder Pole and Rattlesnake. Both came with the instructions “harvest regularly for larger yields”. I guess that makes intuitive sense: Energy that was going to the picked beans can be diverted to new pods, helping them grow larger, faster.
As of this writing, Rattlesnake is by far and away the harvest leader. On a daily basis, I can go out to the garden and fill a pint bag with beans. Kentucky Wonder Pole has been off to a much slower start, though I suspect the rabbits had something to do with the poor performance of the lower-hangers. Now that the plant is larger, I can’t blame the bunnies anymore (though I still don’t like them). I’m hoping that Kentucky Wonder Pole gets its act together, it’s going to be very embarrassing to perform so poorly with the word “Wonder” in the name.
Dana was liking green beans for a while, but then she got pregnant and she currently doesn’t eat much besides bagels, microwave pizza and potato salad. With a growing stockpile, I decided to develop and debilitating pickling addiction with pickled green beans.
(The jar on the left is made of blue glass, they aren’t just greener beans.)
Pickled Green Beans
I followed a recipe from my pickling book titled “Pickled Snap Beans”, with a few modifications. I adapted the recipe to be per-pint, so you can make as large or small a batch as you want.
- Green Beans, washed, ends removed, and cut into 4 inch pieces or smaller.
- 1 Clove Garlic
- 1 stem of Dill
- 1 Tsp Pickling Spices
- Cider Vinegar
In each (clean, warm) jar, add a crushed clove of garlic, the pickling spices, and the dill. Fill the jar to within 1/2 inch with beans.
In a nonreactive sauce pan, mix water and vinegar in a 1:1 ratio. Bring the mixture to a boil and then remove from heat. Add the vinegar mixture to the jars to cover the beans.
Put on sterilized lids and bands. Process the jars for 5 minutes in a boiling water bath.
The beans should be pickled and ready to eat in 2 weeks.