Bean pickles? YES!

The beans are out and they are amazing this year. Actually, all the produce I've bought has been amazing, the only negative has been the price of buying it here in the city. But outside the city, there are definitely deals to be had.

I bought five pounds of green and yellow beans -- dry, cool, crisp -- absolute perfection. And what better thing to do with wonderful fresh produce than to embalm it in vinegar! I figure I have a few more weeks to buy beans to freeze; these guys were going into jars.

I used a dilled bean recipe that is very similar to conventional pickles, with the addition of red peppers for colour. I know, the colour looks a bit washed out in the photo but they look fine.

The Bernardin recipe had a stated yield of 6 pints but unfortunately, I ended up with seven (how this is even possible when using WEIGHT as a measure, I'm not sure) and of course I only had brine for 6, so I had to quickly whip up some additional brine for the 7th. It was worth it!