Pickled Beans
 
Cook time
Total time
 
Recipe type: Condiment
Cuisine: Preserving
Ingredients
  • 2 pounds of fresh green beans
  • dried or fresh red chili peppers - 2 per jar (optional)
  • a bunch of dill - I like to use the seed heads when making pickles but being that it is off season I used the green part of the dill
  • 2 heads of garlic - sectioned and paper skins removed - 3 per jar
  • pickling salt - 1 tablespoon per pint
  • ⅓ cup of boiling vinegar per pint
  • boiling water
Instructions
  1. Wash and heat all the jars you will be using.
  2. Place the lids and screw rings into hot water in a small pot on the stove, keep the burner on low and bring the water to a light simmer.
  3. Wash and trim all beans to fit the jar.
  4. Wash and pat dry the dill greens.
  5. In a medium sized pot place the vinegar on medium heat and bring to a boil.
  6. Using oven mitts or a tea towel to handle jars, place 3 cloves of garlic and 2 red chili peppers with a few sprigs of dill in the bottom of each jar.
  7. Fill the jars with beans, packing them fairly tight.
  8. Measure the salt over the beans.
  9. Add a ⅓ cup of vinegar to each jar and top with boiling water within 1 inch of the opening of the jar.
  10. Place a hot sterilized lid on each jar and apply the metal screw band on finger tight.
  11. Place all the jars into the canner, I like to use the jar rack that came with the canner.
  12. It makes fast work of getting the hot jars in and out of the very hot water.
  13. Cover the jars with at least once inch of water.
  14. Bring to a boil and heat for 20 minutes.
  15. Carefully remove the jars form the canner and allow to cool completely.
  16. The lids will ping as they seal.
  17. Store in a cool dark place for a few weeks before opening.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/pickled-beans/