Lately, vinegar has been getting more attention (and I’ve been getting lots of questions) about its use for helping to control blood glucose levels in people who have diabetes. Since ancient times, vinegar has been a popular remedy of all types of ailments, from cleansing wounds to curing ear infections. These kind of friends are the best… and eating dinner together is always great. Or maybe that’s because I’m friends with a bunch of hipsters who grow their own food (looking at you, Amanda). Have you heard? Vinegar, fermented foods, and home canning. They’re a little sweet, a little salty, and a lot of tang. If you love the sourness of vinegar, you’ll love these beans. Or did I bother going to the store to pick up the other ingredients? Well, what is the fun in that?Īnd thus was born Sweet and Sour Pickled Green Beans. But did it stop me from trying the recipe anyway? Of course not. I didn’t have cider vinegar, for example. Mmmmm….īuuuut of course I had to change a few things, because of course I didn’t have all of the ingredients. So I found a recipe for Szechuan Beans in the super fun canning cookbook Put ’em Up! by Sherri Brooks Vinton (and brought to me by my wonderful friend Meredith). Yum!īuuut then a couple of weeks ago I had these delicious beans, but no dill with which to pickle them. I made Dilly Beans a few weeks ago - the green bean version of dill pickles. So what to do with extra produce? Why, pickle it, of course! So much produce, in fact, that we’re having trouble eating it all. Not my garden - we just moved into a new place last week - but the local farmers’ market is keeping us stocked with fresh produce. It’s summertime. The living is easy and the vegetable garden is in full swing.
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