Tony (carnie1) gave me a mason jar of these last week. They all gone and are really good.
Here is the basic recipe
Thanks Tony
Zydeco Green Beans
6 garlic cloves, sliced
6 teaspoons of yellow mustard seeds
3 pounds of haricots verts, trimmed to 4"
6 small fresh or dried chilies - (to 12)
6 dill heads (or 6 sprigs baby dill)
3 1/2 cups of white wine vinegar
3 1/2 cups of water
2 tablespoons of pickling salt
Into each of six sterile pint mason jars, put 1 sliced garlic clove and 1 teaspoon mustard seeds. Pack beans vertically into jar, adding 1 to 2 chilies, and, if you like, dill.
In a nonreactive saucepan, bring vinegar, water and salt to a boil. Pour hot liquid over beans, covering them completely. Close jars and refrigerate at least one month before eating. Keep refrigerated.
Haricots verts are very slender French green beans. You can substitute other young, tender, very thin green beans. Dill heads are the matured tops of dill that contain the seeds. Use jalapeño chilies for a milder version or serrano for a spicier version.
Thems go good in bloody mary's ;D might give it a shot this weekend, thanks
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We've got beens coming out the wazoo at our house right now that aren't going to get eaten in time before they get past their prime.
Thank you for my weekend project.
Carter