tag:blogger.com,1999:blog-35356005.post8447368760872556727..comments2024-03-26T11:55:08.128-07:00Comments on Powell River Books Blog: Canning: Hot Pickled Beans with Banana PeppersPowell River Bookshttp://www.blogger.com/profile/17580698518291129041noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-35356005.post-65027969178872535512010-09-02T19:56:40.426-07:002010-09-02T19:56:40.426-07:00Guess too much of a good thing can lead to bad, so...Guess too much of a good thing can lead to bad, so to speak. I skipped cherry tomatoes this year. I just can eat enough to keep up with one vine, let alone several. - MargyPowell River Bookshttps://www.blogger.com/profile/17580698518291129041noreply@blogger.comtag:blogger.com,1999:blog-35356005.post-2852413880272871492010-08-23T10:39:01.851-07:002010-08-23T10:39:01.851-07:00Oh, Margy, I had to laugh when I read "simple...Oh, Margy, I had to laugh when I read "simple pickling recipes" because the idea of pickling anything seems overwhelming to me. I usually love the results, however, when someone else pickles something for me. I particularly like pickled green beans (plain, without the banana peppers) but I am not fond of the lifelong supply of pickled green cherry tomatoes now in my freezer. A few years ago, a gardening-and-pickling friend came to visit. When she discovered I hadn't planted my tomato plants far enough apart, so only the outside fruit was ripening while their fellows couldn't find the sun, she decided we should pick the green ones and pickle them. I don't recommend green cherry tomato pickles, but perhaps just because familiarity breeds contempt. ;~)<br />KKay Davieshttp://www.unfittie.blogspot.comnoreply@blogger.com