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originally posted by: yeahright
a reply to: Philippines
The above is strictly a 'quick pickle' and not doing the canning-preserving thing. That's a whole other basket of complication. I started out just looking for a way to quick pickle some cucumbers to be eaten within a couple of weeks (or in my case, days). I see no reason why green beans wouldn't work.
Canning is a much more specific and arduous process. My deal above is definitely not that. No sterilization or hot water bath or pressure canning, just a clean jar filled with little cucumber chunks (with the ends removed) and the brine poured over them. Simple and simply awesome.
I'd advise eating them within a couple of weeks, but if you like them like me and my family, that won't be a problem.
Quick pickling is one of those things that lends itself to a near infinite variety of experimentation and choices. You can tweak it constantly to see what works best for you.