Reviewed: Dec. 27, 2011

Terrible recipe. Wasted money, time & energy (48 jars worth) on this recipe, and the beans were inedible! They were so salty that I even tried to rinse with cold water before eating and I still couldn't eat them. I gave many jars away as gifts before I had a chance to taste the beans & I had ppl returning the jars of beans to me since they were so awful.

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Reviewer:

tanyamagoo

Reviewed: Nov. 19, 2011

Very Salty, also I thought the mustard seed was very overpowering. Maybe I should use more dill...They tasted like salty mustard!

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Reviewer:

manda

Reviewed: Nov. 17, 2011

This was my first time trying to pickle anything, and this recipe is fabulous! My kids ate this in one day! Love it!

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Reviewer:

ZKFC555

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: West Linn, Oregon, USA

Reviewed: Aug. 28, 2011

A new family favorite!!!

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Reviewer:

Stephanie

Cooking Level: Expert

Home Town: Henderson, Minnesota, USA

Living In: Clara City, Minnesota, USA

Reviewed: Jul. 29, 2011

VERY SALTY....all the other recipes I look at call for alot less salt and tsp of other spices compared to a tbsp on this recipe....

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Reviewer:

josette032377

Reviewed: Oct. 2, 2010

Really tasty. I used fresh jalepeno from the garden instead of dried chilis, and skipped pickling spice and added coriander. It is REALLY salty, though. I cut the recipe in half to work with the amount of beans I had, and still really salty. Next time I'll cut the salt in half, but it's a great recipe.

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Reviewer:

jessijade

Reviewed: Sep. 25, 2010

Tried this recipe two weeks ago. Just opened the first jar . . . way too salty! Not much heat either. I have one jar I doubled the peppers & added a couple jalapeno slices to I'll try next week. But definitely cut this salt in half. they should be okay used in a Bloodymary, not bad flavor just salty & no heat.

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Reviewer:

Frank & Di

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Sep. 18, 2010

I doubled the chili peppers and garlic and omitted the alum and everyone loved them. They really loved the extra garlic that I added as they love pickled garlic too, yummy

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Reviewer:

hendotoo

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Crooked River Ranch, Oregon, USA

Reviewed: Aug. 30, 2010

These were good, but a little too much mustard for my preference. I brought them out for some friends to try. They really liked them and disagreed with me about the mustard. I think I will try them again next year but alter the recipe a bit.

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