Yes, but you may have softer ones than if you freshed picked them. We use them in our classes with good results.

if you're not making a lot of them, maybe you could refrigerate rather than WBW??

kay

Can you use Pickle Crisp (1/8 tsp. per pint) to keep the beans from getting soft?

Yes, I can use some pickle crisp and make a small amount. Thanks!
Any other veggies that lend themselves to dills?

carrots ... cauliflower .. turnips

I use Linda Z's freezer recipe for mint/lime cukes .. but you could sub dill add garlic. These will be sweet 'cause the secret to crisp freezer pickles is the vinegar/sugar combo. Freeze them in containers small enuf to be used within a week after thawing for maximum crunch.

BTW I have found fresh herbs are much better frozen or refrigerated... taste fresh after thawing.

I have a refridgerated carrot recipe somewhere... will try to find it for you.

The turnip recipe is from Joy of Pickling.. wll post if interested.

k

Hmmm. I can get lots of decent turnips. I can even get really good parsnips here. Getting the parsnips in the jars before me and the dogs have eaten them all raw, roasted and in soups might be another story!
But turnips I'm always trying to use up from the corners of the fridge. And I love carrots, too. I'll give it a try!
I might even mix in some lower heat hot pepper strips, too, or make a different jar of pickled peppers.

tracy, do you have Joy of Pickling? or shall I post. It'll be this afternoon

k

Don't forget asparagus!!
I know. It's not in season, but makes FINE Bloody Mary stirrers.....oops! I mean Dilled Asparagus!! :)

Green tomatoes too.

Deanna

Yes, I have that book. Just point me towards the recipe.
We've had some nice looking asparagus int the stores lately. Some was giant and even seemed tender at that size. I bet it would make good pickles. Don't know why I didn't think of that.
I'm also thinking some pickeled fennel root might be lovelely. Has anyone done that? Just a little worried about the texture.

Beans are flowering and cucumbers are climbing. We are having a little heatwave, temps in the high eighties to 90 this week and next. Might still be time to actually get home grown pickles!

refrigerated baby turnips ... p 269
pink pickled turnips p 122, also refrigerated.

there's a fermented turnip recipe on 67
and sauerruben p63 --made like sauerkraut

pickled asparagus is great. I make it in the spring with fresh from the farm but I have a friend who makes batches in the fall-- usually imported ... this is our recipe I guess you could call it

Dilly Asparagus

Source: Arielle's Recipe Archives. Recipe is for 1 pint.

Asparagus spears
1 clove garlic
2 teaspoons pickling salt
1 teaspoon dill weed
1 teaspoon dried hot pepper flakes
White vinegar

Boil water and let cool.
Wash asparagus spears, snap off tough ends and trim to fit into pint jar, leaving 1/2 " headspace. Pack into jar. Add garlic, salt, dill weed and hot pepper. Fill jar with a 50/50 vinegar/water mixture, leaving 1/4" headspace. Adjust lid. Process in boiling water bath for 10 minutes.

Linda Z has a recipe on p 108

... really wish I could have your fresh veggies without the 90 degree days.. frost warning tonight and freeze warning to the west.

kay

I'm counting the days to move to a cooler climate. With more tomatoes, beans and cukes. I can grow lettuce and citrus in the winter but May through October can be challenging except for eggplant, okra and basil. I hate the summers, which are really six months long. Being a Coloradp native, I really miss snow and Autumn. I've lived in Iowa, WA and OK, too.
What I wouldn't give for a blizzard or a good OK thunderstorm that gives 12 inches in an hour sometimes!

Those recipes look great. This heat is killing me. We went riding yesterday and one of my horses almost overheated. It was in the high 80s without a breeze.
My cukes, eggplants, okra and beans are having a second summer.

finally found my pickled carrot recipe ... it was in my cooking recipe data base because it is NOT for canning, but as noted it keeps up to a month refrigerated. It' best with fresh harvested carrots, but is not bad with regular store bought. I usually spring for organic.

PICKLED CARROTS

Makes 10 servings
Source: Gourmet, November 2003 (originally November 1985) Good snack. Keep chilled in an airtight container up to one month.

1 pound carrots cut into 3 1/2 x1/3 inch sticks
1 1/4 cups water
1 cup cider vinegar
2 cloves garlic lightly crushed
1 1/2 tbsps dill seeds
1 1/2 tbsps salt

Blanch carrots in nonreactive saucepan of boiling salted water, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour picking liquid over carrots and cool, uncovered. Chill carrots, covered, at least a day for flavors to develop.

can't recall who was asking about okra, here one that's seasoned a bit differently from the NCHFP

http://www.epicurious.com/recipes/food/views/Pickled-Okra-108764

There's no reason not to pickle store-bought green beans provided they're young (not bulging with overgrown seeds) and fresh (firm to the touch and unwrinkled). Farm stands and farmers' markets, though, are usually better sources for fresh beans than supermarkets.

Linda