green bean and potato salad recipes

[tugboat-2]

Sure thing Moss: this is what it says:

Three Day Bread and Butter Pickle "MIX":
In a one gallon container with light lid,....mix together:
3 cups vinegar
1 tsp celery salt
1 tsp dry mustard
4 cups sugar
1/3 cup canning salt
1 tsp mustard seed
1 tsp turmeric
Then fill with thinly sliced cucumbers. Ready in 3 days Keep refridgerated.

I didn't have "canning" salt so used sea salt. Then of course I substituted the long green beans for the cucumber in my first experimental batch and as stated, I was very happy with the result.

My second batch which I did not record the recipe,...other than simply adding a few interesting items to the first, including hot pepper flakes and tobasco etc and a week later, still in the pot in the fridge,...I help myself to a few daily and am very satisfied.

Still not quite as tasty as my old farm lady neighbour's of yesteryear, but I feel with some experimentation and time,....we "may" get reasonably close and if not,.....I'm happy with this.

Thanks again MossRoad,...good suggestion.
CHEERS!
. . tug

 

[MossRoad]

Thanks. I may have to try the beans that way. I have tried just about everything else in bread and butter pickle mix and really like them.

 

[tugboat-2]

Your welcome MossRoad. Now that you got me started on something surprizingly simple and easy to do,.....I plan to keep experimenting with variations on this mix. Just anything goes here I found. I threw in sliced green and red tomatoes, some sliced cucumbers, peppers etc and will toss in anything handy on the next batch,...just to see how it works.

I really must try to record my ingredients and other pertinent info as I'd hate to come up with something "fantastic" and not remember "How" I got there!

CHEERS!
. . tug

 

[rox]

Mossroad, I think I'll make your potato salad recipe tomorrow it sounds good.

 

[rox]

Geeeeeze now look whatcha doin' to me!!! ......anyone got a good recipe for nice "crisp",.."long",..GREEN BEAN pickles? My erstwhile neighbour lady on the farm directly opposite, used to make the doggondest, fantastic ones and I just couldn't praise them AND her enough to try and get another jar of 'em.

Then all good things must end eventually when she gave me another big jar and moved far away. I heard later she passed on and sadly, I never got the recipe, but they were just "OH, SO Good"!!!!!!

I'd appreciate your ideas if you or your granny might care to share?

CHEERS, . . . and many thanks in advance!!!
. . tug

I got your recipe here and we have this at least once a week using the "real thing" slender French geen beans. If the beans are slender enough we don't even cut the tips off as they are just wisps anyway. A cold green bean salad

Blanch the grren beans in boiling water and make sure they are still firm kind of crisp, don't over cook. Drain and stick under cold running water to immediatly stop the cooking process. Drain. Just add really delicious olive oil and sliced garlic, sliced thin garlic. Salt and pepper. Put in refridgerater for an hour or so to chill them, the salad lasts a coupel days so make a big batch. The key ingredient is the olive oil, you need a light fruity olive oil. Not a bitter or old flat tasting oil. The olive oil needs to not only be light but also have flavor.

 

[jimmyj]

MMMMMMMMMMMMMMmmmm..... Beans...

 

[tugboat-2]

OH Rox !! ...you always make me hungry for "something"! I value all your little tips,...like the "blanching" process etc. Also I appreciate the way you emphasize certain important details,....like the "proper" olive oil for instance. I have been on the lookout for "your" particular brand of oil, "Mas Des Bories" in the shops we frequent here, but most only carry Italian brands. Do you know if your oil comes to Canada?

Take care,
. . tug