dill & garlic

then the beans

then the hot red Thai chili pepper and the cayenne pepper

then repeat (a couple dozen times!)


After the jars are filled with the beans, they are covered in a vinegar, water and salt brine and processed in a caner for 10 minutes. Then, the hardest part: letting the beans sit for 2 weeks before digging in!
I can’t wait to chomp, chomp, chomp on some!