I made five 1-pint jars of pickled green beans last week. I'd bought a jar at a deli a while back, and wolfed it down, then put some fresh green beans in the brine and just refrigerated it, which turned out OK.
Then decided to
try this recipe. It turned out pretty good; very tangy and salty, though. Probably next time will use 1/3 less vinegar, and 1/3 less salt as well, and see if it comes out a little less ferocious.
My wife tried diluting it with fresh water, which I guess might leach a bit of the salt out of the beans. It made some difference.
Anyone else make dilly beans? Would love to get some tips. Next time I want to add a red chili pepper and see if that gives it a bit more hotness.
And in the spring, I'm determined to plant a bunch of green beans in the garden.
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