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Have you always wanted to can your own vegetables, but weren’t sure how to begin? This week’s episode will inspire you to preserve this year’s harvest, so next year at this time you can enjoy the fruits (or vegetables) of your labor. Join Secret Ingredient host Charlotte Davis as she welcomes professional pickler Rick Field and learns the secrets for making spicy pickled green beans with a crispy crunch. Enjoy your handcrafted green beans in a zesty Niçoise salad, as a Bloody Mary garnish, wrapped in salami for an appetizer or chopped and mixed in tuna salad. Or pick up a jar of Rick’s Picks opens in a new tab ready-to-eat Windy City Wasabeans, available at most Whole Foods Markets.Get the Recipe: Windy City Wasabeans opens in a new tab
