The garden is thriving and the green beans are ready! It’s time again for some pickling. These spicy pickled green beans may have been my favorite thing from last summer’s garden. I love adding these to charcuterie plates, bloody marys, or right out of the jar. The recipe is easy follow and couldn’t be simpler. Try it with beans from your garden or local farmer’s market this summer. These are not canned, but they will keep in the refrigerator for 6 months. I usually make enough to last for 6 months and finish the last ones in a New Years Day bloody mary. Enjoy!
Enter the GIVEAWAY with Prescribe Nutrition for a spot in their upcoming Kids Rule Program!
1. LIKE A Bowl Full of Simple on Facebook
2. LEAVE a comment below about why you’d like to participate.
One LUCKY winner will be announced on July 26th!!
These look delicious and your pictures are beautiful – they have me dying to your recipe. Our beans are FINALLY coming in in the garden. They are so cute when they’re tiny, aren’t they? Grown little beans, grow!
Let me know what you think if you make them Wendy.
Hi! I have a 5 year old and a 2 year old who love eating healthy, my problem is that I do not have all the knowledge, imagination and time to create wonderful recipes. I would love love love to win the chance to enter the program Kids Rule. I know my whole family will be thankful!
Lucia
A Bowl Full of Simple: Liked on facebook =)
Lucia, they are running another kids rule program! starts this week. Click on the link above to contact Prescribe Nutrition.