Pickled Beans
Recipe type: Condiment
Cuisine: Preserving
- 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
- Wash and heat all the jars you will be using.
- 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.
- Wash and trim all beans to fit the jar.
- Wash and pat dry the dill greens.
- In a medium sized pot place the vinegar on medium heat and bring to a boil.
- 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.
- Fill the jars with beans, packing them fairly tight.
- Measure the salt over the beans.
- Add a ⅓ cup of vinegar to each jar and top with boiling water within 1 inch of the opening of the jar.
- Place a hot sterilized lid on each jar and apply the metal screw band on finger tight.
- Place all the jars into the canner, I like to use the jar rack that came with the canner.
- It makes fast work of getting the hot jars in and out of the very hot water.
- Cover the jars with at least once inch of water.
- Bring to a boil and heat for 20 minutes.
- Carefully remove the jars form the canner and allow to cool completely.
- The lids will ping as they seal.
- Store in a cool dark place for a few weeks before opening.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/pickled-beans/
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