What do you do when life (or in this case, Linda) hands you green beans? Make pickled green beans! I haven't made them in ages, but with the promise of a bumper crop delivered by a friend, I may have to pull out the canner.
The are so easy. Anyone with a canner can make them. Because they contain acid, a pressure canner is not required.
Green beans (flat and yellow beans are good too)
Wash and trim so they are 1/2 inch shorter than your jars. Pack raw green beans into pint jars. Meanwhile start the brine.
Brine for about 4 pints:
2.5 cups water
2.5 cups vinegar (white or cider)
1/4 cup sugar
4 teaspoons salt
1 bay leaf
2 teaspoons mustard seed
1 teaspoon black peppercorns
1/2 teaspoon celery seed
1/4 teaspoon allspice
1/4 teaspoon red pepper flakes
Combine in a saucepan and simmer for 20 minutes. Pour into jars, leaving 1/4 inch of head room in the jar. All of he beans should be covered in brine. Process for 15 minutes.
I like to let them "cure" for a month or two before eating. It allows the flavors to meld and mellow. They are yummy straight from the jar, in salad, or in a Bloody Mary.
Other ideas, 'cause variety is great:
- Add any or all of the following to each jar: peeled clove of garlic , lengths of green onion, strips of red bell pepper, or a sprig of dill.
- You can simplify things by using pickling spice instead of the individual spices.
- Or cut the green beans into 1/4 inch lengths and make green bean relish (sweet it up by adding more sugar). This is a great way to use up the trimmings! Add some corn and minced red bell pepper for a colorful mix.
As always when canning, use precautions. Be sure to use new lids. Keep the top lip of the jar clean to ensure a good seal. I use (and adore) a stainless steel canning funnel. So easy to use and clean, they are fabulous! And, never, ever, ever, eat anything from a jar that isn't sealed. </CYA>
Thank you Linda for the yummiest green beans we've had all summer!
Next time I'll give you my GGFI report. It was great fun!