Dilly beans are zesty and crispy, with an irresistible twang of salty, garlicky vinegar. Read more about Aube Giroux's time with Sandy on Kitchen Vignettes.

If you’re looking for a use for all those green beans coming in right now, this classic pickle recipe from So Easy to Preserve from the University of Georgia Cooperative Extension is the way to go. If ...

Trim ends off green beans. Combine salt, vinegar and water in a large sauce pot. Bring to a boil. Pack beans lengthwise into hot jars, leaving ¼ inch head space. Add ¼ teaspoon cayenne pepper, 1 clove ...

Dilly beans are zesty and crispy, with an irresistible twang of salty, garlicky vinegar. Sandy Oliver is an acclaimed food historian who has written many books about foodways and traditions of the ...

I graduated from Berea College in 2016, and throughout the four years spent there, I not only earned a degree, developed my professional skills, and grew into an adult, I made friends that will last a ...

WHAT YOU DO: Combine berries, sugar and vinegar in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick. As mixture thickens, stir frequently to prevent ...

Rarely has the discerning palate been assailed by a less pretentious offering: a raw string bean, pickled in vinegar and dill. Yet the Dilly Bean, touted as “the best idea since the peanut and the ...