It is a little bit better than and 1:1 vinegar to water ratio (the minimum approved) so it is probably ok even with the peppers and ginger. Sounds like an awfully lot of salt tho. The approved recipe calls for 1/2 cup too buy uses alot more green beans. Dave

Paula, All southern peas are true heat-lovers and perform best if planted in really warm soil and after daytime and nighttime air temperatures are staying consistently warm. (i.e. not in the upper 30s with frost on the blades of grass! lol) Technically, you can plant them anytime your soil temperature at planting depth is at about 65 degrees for at least 3 straight days. I like to wait for it to hit 70 though. Seed planted early tends to just sit there and germinate slowly, and seed planted in cool soil tends to give you weak plants that are prone to damping off. Because all southern peas (crowders, blackeyes, pinkeye puprplehulls, lady, cream, etc.) love heat, I use them as a succession planting for cool-season veggies like broccoli or lettuce or onions. I don't think I've ever planted them in April, and only rarely in May because my garden is too full of cool-season stuff then. Spacing depends on how you grow them. If you are growing them in single rows, space the peas 2" apart and the rows 24" apart. If you want to waste less space on pathways, plant a double or triple row, with 1' between rows and maybe 4" to 6" (last year I used 12" and could have halved it) in between the plants. Some southern peas are bush types, some are vining and some are semi-vining. There are many types of pinkeye purplehulls and some of them are semivining and some are bushy. If your seed envelope from the swap says pinkeye purplehull and doesn't say 'knuckle' or 'BVR', then they probably are the semivining ones because they're probably the plain old every day pinkeye purplehull. They grow like half runners...upward 12-18" or so and then sometimes they go off on a wild, horiontal tangent. Sometimes they sort of vine and wrap around one another a little bit. However, if there is a row of tomato cages in the adjacent row or raised bed, they've been known to reach across the pathway, grab hold of a cage, and climb it to the top. It is odd how they do that. This year I might plant them right next to our 7' tall fence just to see if they would climb it. I bet they would. Plant lots of them. Lots and lots and lots. No matter how many you plant, they are so good fresh that you'll wish you had planted more. If you've never grown purplehulls, here's a tip: pick them when the hulls are purple. Not a little purple, not kind of purple, but fully purple. I'm going to link the Pinkeye Purplehull Festival website. On that site you'll find all sorts of cool stuff, including growing information and recipes. If you've ever wanted to make purplehull jelly, the recipe is on this website. Disclaimer: I am not responsible if your DH or anyone else's DH sees this website and decides they want to enter the rotary tiller races. Dawn Here is a link that might be useful: Purplehull Festival and Rotary Tiller Race

Sorry Emily, I was working today. This is the first chance I've had to see your post. This is the recipe I use. Home Cookin Chapter: Recipes From Thibeault's Table Green Bean, Zucchini and Potato Stew (Fassolakia Iadera ======================================================= Adapted from: Krinos Foods (The original recipe called for a large can of tomatoes and did not include garlic or oregano.) Green Bean, Zucchini and Potato Stew (Fassolakia Iadera)This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese . 1/4 cup olive oil 1 cup chopped onion 1 clove of garlic, minced 1 pound fresh green beans, trimmed, halved crosswise 1/4 teaspoon cayenne pepper 8 ounces zucchini, cut into 1-inch-thick slices 8 ounces russet potatoes, peeled, cut into 1-inch cubes 3/4 cup chopped fresh Italian parsley 1 to 2 tablespoons fresh oregano chopped (or dried) 1 14 ounce can of Italian-style tomatoes, chopped. 1/2 cup chicken broth . Heat oil in heavy large non-stick skillet over medium-high heat. Add onion and sauté 5 minutes.Add Garlic and green beans and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes, cayenne pepper, parsley and oregano. Pour tomatoes and their juices over vegetables. Add chicken broth. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 1 day ahead -- cover and refrigerate. Serve warm or at room temperature. 6 To 8 Servings

Back the years when I was picking 40 pounds of Kentucky Wonders a day, my family loved Green Bean Salad: French-cut fresh green beans - 4 to 6 cups homegrown lettuce (or the best you can get from the supermarket) 2 slices bread 1 tbsp. butter 1 tbsp. olive oil 2 clove garlic, flattened with the side of a knife Oil and Vinegar Dressing (below) Boil or steam the beans until just tender, then shake over heat to dry. Sprinkle lightly with salt. Pour the Oil and Vinegar Dressing over the hot beans. Cook, uncovered, 2 to 4 minutes, then chill, covered, in a glass salad bowl. Heat the butter and oil in a skillet. Brown the garlic in it, then remove garlic. Fry the bread in the skillet until golden on both sides. Just before serving, break the lettuce into bits and toss it into the green beans. Crumble the bread and add, tossing again. Oil and Vinegar Dressing: 4 tbsp. olive oil 1 tbsp. vinegar 1/8 tsp. dry mustard salt and pepper to taste Blend all ingredients. Makes 1/4 cup. I haven't had this salad in years, but I'm growing three kinds of green beans this year and I'm looking forward to tasting it again!