Pickled Green Beans

comments (0) July 31st, 2008     

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Ingredients:
2-1/2 cups water
2-1/2 cups cider or white wine vinegar
1/4 cup salt
3 lb. to 4 lb. green beans
4 large garlic cloves, peeled
4 long, thin, red chiles, fresh or dried
1 tbsp. peppercorns, preferably mixed or pink
4 dill sprigs or 4 tsp. dill weed
4 pint canning jars and lids

Makes 4 pints

Fill a canning kettle two-thirds full of water and bring to a boil. Wash, rinse, and sterilize the canning jars and lids.

Combine the water, vinegar, and salt in a non-reactive saucepan, and bring to a simmer over medium heat.

Trim and string the beans, and rinse under cold water. I prefer very young, thin beans. If you use mature, large beans, blanch them for 1 to 2 min. in boiling, salted water and then plunge them in ice water.

When the sterilized jars are cool enough to handle, pack them with beans until they’re comfortably tight. To each jar add a garlic clove and insert two chiles, preferably around the outside. Then add one-fourth of the peppercorns and the dill. Ladle the hot brine over the beans, leaving 1⁄2 in. headspace. Wipe the jar rims clean and screw on the two-piece lids. Process in a boiling-water bath for 10 min. Allow to cool, then label and store in a dark place for one month for the flavors to develop.

Recipe by Jane Selover
October 1996
from issue #5

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posted in: beans, side dish

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