I've canned in the past but always jams, I'd never tried my hand at 'pickling' or 'preserving' anything before.
There were quite a few vendors at the market with all sorts of fresh produce, baked goods, preserves, and meats. A couple of area restaurants even had stalls with small sample size foods available. We bought corn, early peaches, fresh garlic, beans, and basil.The beans we bought were from Tree & Twig Heirloom Vegetable Farm, they had an amazing assortment of different varieties and we bought a mixed bundle of Dragon's Tongue (cream and purple in colour) and Red Swan Beans (dusty rose in colour). The owner tossed in a bundle of basil for free!
The recipe (from Canadian Living Magazine August 2008) turned out to be pretty easy (as long as you're organized!) The ingredient list was as follows: 2lb assorted beans, 4 small hot red peppers, 4 heads fresh dill (or 16 sprigs fresh dill), 4 cloves garlic, 4 tsp mustard seeds, 2 1/2 cups water, 2 1/2 cups white vinegar, and 2 tsp pickling salt. You'll also need 4 500ml mason jars and obviously a water canner.After thoroughly washing the beans (including the beans from my own garden!) cut them into about 3 1/2 inch lengths (to fit in a 500ml jar. Discard the stem end of the bean. Cut a slit lenghtwise in the hot peppers and set aside.
Into each of the four 500ml canning jars (ensure they are clean, ideally by sterilizing them first in a hot water bath), pack the dill ,1 clove garlic, 1tsp mustard seed, and 1 hot red pepper. Tightly pack in the beans, cut side up.
In a small saucepan, bring water, vinegar and salt to boil; reduce heat and simmer for 3 minutes. Pour into each jar, leaving 1/2 inch headspace.
Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
The recipe says they're great as a garnish for cocktails, perhaps a Caesar or Martini. I think they'll be good for a light antipasto platter too!
