A Wee Bit Pickled

It just so happens I live around the corner from a weekly Farmer's Market. To be honest, I don't make it as often as I should. I love watching my neighbors scurry down the sidewalk- reusable totes hanging slack from their shoulders- only to return within the hour with a full sack. One of my neighbors also runs this site and her and a friend recently hosted a canning class in conjunction with the market. At the class we made pickled beans. Oh my! The only way I have ever eaten a pickled bean was in a bloody mary in New Orleans. To be honest, I see no reason to eat them any other way. With the holidays on the horizon I decided to get to it. Yesterday Kathleen and I spent a late afternoon pickling beans with this recipe and this one from Dante's Kitchen in NOLA which, with the inclusion of cloves, we felt lent itself to the Christmas season. Today I took the left over beans and made Emeril's version with lemon and rosemary. Oh my indeed. Too bad I need to wait 2 weeks before I can start sampling...