Totally inspired by our amazing first batch of Zucchini & Yellow Squash fridge Pickles the other day- we set out to try another crunchy Pickled Snack or three...and, these "Dill-y Beans", well- let's just say that we are really looking forward to these lil' mean green crunchy beans! The Eggs were a total Bonus- leftover Brine & Herbs made for an impromptu small batch of zesty Garlic Dill Pickled Eggs.

Ingredients:

2 pint sized canning jars with new lids and rings; wide-mouthed are easiest to fill

1 used, empty pickle jar with lid, cleaned thoroughly

1lb fresh picked Green Beans, trimmed

2 cups white Vinegar

2 cups Water

1 cup Sugar

1 small Vidalia Onion, sliced in rings

4 slivered Garlic cloves

4 tbsp pink Himalayan Salt

6 or 7 fresh Dill flowerheads from the garden

2 tsp Red Pepper flakes

2 tsp Garlic Powder, granulated

2 tsp ground black pepper

2 tsp mustard seed

1 Tbs Spicy Oregano

1 flowerhead of Lime Basil

1 flowerhead of Lemon Basil

Handful of fresh snipped Chives

8 hard boiled Eggs

Follow the Fridge Pickle Method- easy, peasy, pickle, pleasy!!

~As you can see above; we recycle as often as we can. This pickle jar could've went in the bin, instead- it is a sterilized, reusable vessel for a Homemade batch of fridge Pickled Eggs. (just remember to use common sense and be mindful when re-using jars- safety should be the #1 priority. Sterilize ALL jars, lids & rings BEFORE packing them with Picklestuffs. If the lid is rusted, misshapen, coated or if the jar is chipped, cracked, fractured or otherwise questionable- DO NOT re-use it. There are some excellent resources at the end of this article, for your information and safety awareness.)

Resource Informational Link List:

http://nchfp.uga.edu/publications/publications_usda.html

https://en.wikipedia.org/wiki/Home_canning

https://nifa.usda.gov/press-release/usdas-complete-guide-home-canning-available

http://www.pickyourown.org/canningpubs.htm