Pickled Green Beans

Pickled Green Beans

 

One year in the early 90's, I made some pickled green beans. We tried them right away... and YECH! I ended up giving all the rest of them away.

Only later, people to whom the beans had been given began giving me feedback.

"They were awesome!"

"Can I get more?"

"Can I get the recipe?"

Clearly, they had not had the same beans as we did.

 

As it turns out, when you pickle a vegetable, you need to give it several weeks to mature the flavors!

 

I tried the pickled green beans again in recent years. This time I let the pickled beans rest a few weeks before we tried them. They are awesome! And here is my so called recipe:

 

Fresh, fairly straight green beans

fresh garlic

dill (fresh or dried)

Vinegar (I used apple cider because I had it on hand)

canning salt

water

jalapeno peppers, split in half and seeds removed, if desired

clean pint canning jars and lids, sterilized

****************

Bring the hot water in a deep pot to a boil, for the boiling water bath.

In a stainless or ceramic pot, mix 2 parts vinegar to 1.5 parts water. Begin heating to a boil.

(I added 1 teaspoon mustard seed and 1 teaspoon black peppercorns to this. I'll let you know how THAT turns out!) (I used 4 cups of vinegar to 3 cups of water. I had leftover from filling 6 pints)

 

Wash and trim the ends off of the green beans.

Peel and smash a clove of garlic for each jar.

I used 1/2 jalapeno pepper in each jar.

I stood the green beans in the jars on their ends, poking them into the jar until the jars are packed full. (I found it helpful to lean the jars nearly sideways.)

 

Once green beans are packed into the jars, I added 1/4 teaspoon of dried dill and 1/4 teaspoon of salt to each jar. (This year the grasshoppers ate my fresh dill. Feel free to add a sprig of fresh dill to each jar instead of the dried)

 

Fill each jar with the boiling vinegar/ water mixture.

Wipe rims. Add jar rings.

Place in boiling water "bath".

 I boiled mine for 15 minutes once the water returned to a boil.

Remove from bath, allow to cool.

 

Check to be sure jars have sealed after they cool. If not, refrigerate.

 

Please let these sit for at least 4 weeks or more before you taste test them

 

I found that an opened jar is an empty jar. We simply do not have leftovers when pickled green beans are served. Wish I could say as much about regular green beans!

 



Yum the Garden- Green Beans!

Yesterday, Tom and the boys picked 30 ears of corn, and LOTS of green beans from our garden, in addition to the handful of jalapeno peppers.

The boys and I trimmed up green beans, saving some out for supper, but canning 5 quarts. We also had fresh corn on the cob with our supper, which was stuffed bell peppers on the grill.
Today, the guys picked both of the above containers full of green beans AGAIN. We pickled three quarts of green beans, and did three more quarts of beans with garlic and peppers, but no vinegar or dill.

Canning Green Beans

First of all, wash and trim/ cut your green beans. Loosely pack into sterilized canning jars (I use quarts, feel free to use pints!) to within 1" of the top of the jars.
 Add 1/4-1/2 teaspoon of sea salt or canning salt in each jar. If desired, add a clove of peeled garlic and some pepper flakes.
Pour boiling water into the jars, to within 1/2" of the top.
With a rubber spatula, slide down the inside of the jars to release air bubbles.
Using a fresh new canning jar lid, close the jars and screw on the rings.
Place in pressure canner, and follow manufacturer's directions for pressure canning.
Cook 25 minutes after the canner rattles.
Allow to release pressure normally before removing lid.
Remove from canner (They will still be super-boiling hot) and place out of drafts, onto a cooling rack.
Once cooled, test for seal by gently pushing on the center of the lid. It should not move.
If it does move or pop, store in refrigerator and use within a few days.