This year we are having hot drought with temperatures in over 90 F and no measurable rain for weeks. This has been hard on my root crops (garlic, potatoes, carrots) but has been great for my squash, beans, tomatoes and peppers.
The upside, lots of beans for one of my favourites, Spicy Pickled Beans.
I started by putting a sprig of dill weed and some fresh dill seed in 4 sterilized 1/2 pint jars. Then I added 1/8 teaspoon of crushed dried chilies to each jar.
Then I trimmed up about 1 pound of beans to the length of my jars
I mixed together 1 3/4 cups white vinegar, 3/4 cup cider vinegar, two cloves of garlic (peeled), 1 cup water, and 1/4 cup kosher salt. I brought that to a full boil.
I added the brine to the beans to within 1/4 inch of the top of the jar. I put new sealer tops on and bands and tightened them finger tight.
I loaded the jars into my canner with the water just off the boil for 10 minutes.
Let them sit upright until the seals pop down. All these popped in the first hour.
The worst part of these are you have to wait 2 weeks to open and eat them to let the brine get into the beans. Fortunately, I have
1/2 jar left from last year. The second worst part is friends and family will try and steal jars of these.