Agriculture + Lifestyle. Discover the people, places and impact of ag in our great state.
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Need a fast snack? Garnish for a salad? Maybe use up your extra vegetables before they go bad? Quick pickling is a great way to achieve all of the above and incredibly easy with few ingredients required. Pickled vegetables or fruit can actually last up to 6 months but are best when consumed in the first 2. They’re great for keeping a batch on reserve and doling out the rest to family and friends.
A great source of vitamin C and K, green beans are easy to transform depending on what seasoning you add and how they’re prepared. While green beans are available almost all year round, the peak season for our long green friends is May through September. Notice your pickled beans losing their color in the fridge? Fret not, it’s just the vinegar talking!
Remove ends of green beans. In a large pot steam green beans for 15 minutes. Remove and run under ice-cold water for 5 minutes or until cooled off. In another pot place water, vinegar and salt. Bring to a boil let boil for 10 minutes.
Place beans one clove of garlic and a sprig of dill in a mason jar. Fill with Vinegar water. Place lid on tight. Store for 7 days in a cool place. Enjoy!