A simple, spicy and flavorful dish that pairs quite well with almost any meal. And by almost, I mean it that it probably won’t go too well with your morning cup of coffee and bowl of cereal. If you’re looking for something a little less spicy, just cut down the jalapeno to one (or less if your peppers are spicy). My peppers from the garden weren’t too overly spicy this year so I went with two… and I like it spicy. Removing the seeds in your peppers will also tone down the spiciness. I added honey at the end to balance out the lime and the spice but you can also use a little bit of sugar if you would like to keep the recipe vegan. Enjoy!
The recent rain here in Washington has been a blessing, yet on the flip-side has created a rush to harvest and can as much as we can at our home garden before it’s destroyed by the rain. In addition to the wonderful goodies from Boistfort, I thought I could guide you on a little canning adventure with a pickled green bean recipe. The great part about pickling is that it does not require a pressure canner so practically anyone can do it at home.
First things first, lets discuss sterilization and technique. I strongly suggest visiting the National Center for Home Food Preservation on how to prepare your jars, ensure proper sanitation, acidity levels and cook time. The following topics you should check out before starting are:
In the recipe below, I used both Thai Basil Blossoms (from my home garden) as well as some Basil that was sent out in your Summer CSA as well as the assorted purple, yellow and green beans. Thai Basil is a little more authentic but any basil will taste fantastic. Also, be sure to slice your Thai Chilis horizontally instead of splitting them (as seen in the photo I took) to avoid mistaking a chili for a green been when they are ready to eat. SPICEY surprise? Please keep in mind, the vinegar and salt content of the recipes should not be modified as it may cause spoilage and some growth of unwanted bacterium.
Feel free to adjust the number of Thai Chili depending on the level of heat you can handle. I prefer 4 per jar since our family prefers spicy!
Recipe by: Mirinda @ Boistfort Valley Farm