Appears in Cook's Country June/July 2009
Canning takes time, effort, and special equipment. We wanted to make these crisp pickled beans in one hour with one pot.
We blanched the green beans for our Dilly Beans in salted, boiling water until tender, and followed that with a shock in ice water to prevent overcooking. The salt in the cooking liquid flavored the beans through to the center. It also help...