Erica Groneman + photo

Erica Groneman

Sep 20
3 min read
bubble 1

It’s that time of year when you get to feast upon the fruits of your labors and the harvest is in full swing. Have you ever considered pickling as a form of preserving your home grown produce?

I like to pickle all sorts of veggies: jalapeños, banana peppers, beets, green beans, garlic, you name it. Ironically I’ve never had much success personally with pickling cucumbers, but I know plenty of people who have!

Need a relish tray for that upcoming family dinner? No problem. Need to add an extra kick to those nachos for the big game? We’ve got you covered. Pickling is a yummy and creative way to preserve your produce for use in the months to come.

Let’s get started. First, what you put in is what you get out. So make sure to only use the best and highest quality produce (which of course starts with the premium quality seeds here at True Leaf).

Second, use a good recipe that your family enjoys. And when selecting a recipe, make sure to use one that follows proper preservation guidelines from the USDA canning guides. We would hate for anyone to get seriously ill because of the failure to follow proper guidelines. It really does matter.

Third, sometimes preserving takes time. Make sure to block out several hours to get the job done.

Here’s an example of a recipe my family enjoys. Happy canning!

Crisp Dilly Beans

Yield: Approx 7 quarts

  • 10 pounds fresh green beans
  • 10 cups distilled white vinegar
  • 8 cups water
  • 1 cup salt
  • 2-3 garlic cloves, peeled, per jar
  • 1 bunch dried dill weed, per jar
  • ¼ tsp cayenne pepper, per jar

  1. Sterilize 7 quart size wide mouth jars with rings and lids and keep hot. Wash and trim tip off beans.
  2. In a large pot stir together the vinegar and water, and dissolve the salt until boiling. Keep brine hot.
  3. In each jar, place 2-3 peeled cloves of garlic, 1 generous bunch of dill and ¼ tsp cayenne pepper. Then tightly pack green beans into the jars so they are standing on their ends.
  4. Ladle the very hot brine into the jars, filling to within ½-¼ inch of the tops.
  5. Boil lids for 3 minutes, clean the tops of the jars, and process in a boiling water bath canner covered with at least 1 inch water for 35 minutes.
  6. Let dilly beans sit for at least 3 weeks before eating.

Become a True Leaf Market Brand Ambassador! You’ll enjoy awesome perks, free products and exclusive swag & offers! Help us create a gardening revolution and help others experience the joy of growing!

Leave a comment

Your email address will not be published. Required fields are marked *

1 comments

Irina Rozentsveyg

hI, I did not understand the instruction #5 for pickling.


  1. Piet Oudolf: Embracing the Naturalistic Gardenquaking grass perennial

    Piet Oudolf: Embracing the Naturalistic Garden

    Written By Lara Wadsworth Piet Oudolf is a world renowned Dutch garden designer. His designs are focused on a naturalistic approach to enjoy the ever changing beauty offered by plants in their various stages of life. His designs have played a role in t...


    Ashleigh Smith + photo

    Ashleigh Smith

    2024-05-21
    7 min read
    bubble 0
  2. Memorial Day Exclusive: Triple Points on All Purchases!memorial day sale - triple rewards points on all purchases

    Memorial Day Exclusive: Triple Points on All Purchases!

    Triple Points For All True Leaf Market Loyalty Members Now Through May 27th, 2024 For every dollar you spend in our store at trueleafmarket.com (excluding tax & shipping costs), you can earn triple the rewards points now through May 27th, 2024, which a...


    Ashleigh Smith + photo

    Ashleigh Smith

    2024-05-20
    2 min read
    bubble 1
  3. Alice Waters: Cultivating the Farm-To-Table MovementHands holding fresh potatoes with other vegetables on the table

    Alice Waters: Cultivating the Farm-To-Table Movement

    Written By Lara Wadsworth The farmers grow the food, the people eat the food. That’s how it goes, right? Well, that’s how it is supposed to be. What really happens is the farmers grow the food, the suppliers buy the food, then store it, and then ship i...


    Ashleigh Smith + photo

    Ashleigh Smith

    2024-05-13
    7 min read
    bubble 0
  4. 10 California Natives for Organic Pest Controlcalifornia poppy

    10 California Natives for Organic Pest Control

    Written By Lara Wadsworth Whether you call California home or not, we can all agree it is a beautiful state. From the alluring coastline to the towering redwoods, the natural meadows, and rugged mountains, California is a place all its own. How can you...


    Ashleigh Smith + photo

    Ashleigh Smith

    2024-05-06
    6 min read
    bubble 1