When life (or your garden) gives you too many beans...pickle them! They make a great addition to a bloody mary!
Servings: 8 10-ounce jars
4 Cups Cider Vinegar, 5% acidity
4 Cups Water
3 Tablespoons Kosher Salt
8 Sprigs Dill, or dill heads
8 Cloves Garlic
16 Dried Hot Red Chilies
4 Teaspoons Ground Chipotle Chilies
2 Pounds Crisp Green Beans, ends trimmed, ~4 1/2" long
- Sterilize the jars and lids in a hot water bath.
- Combine vinegar, water and salt. Bring just to a boil, stirring to dissolve salt.
- Remove jars from the hot water bath with a jar lifter and remove lids with a lid wand.
- Working quickly, put a sprig of dill, a clove of garlic, 2 dried chilies, and 1/2 tsp ground chipotle in each jar. Pack the beans in the jar, standing them upright.
- Put a canning funnel in the first jar and ladle the hot vinegar mixture in the jar, leaving 1/2" headspace at the top. Repeat with each jar.
- Use a chopstick to remove air bubles around the inside of each jar.
- If you did not use the Progressive Canning Funnel (which protects the rim from spills), use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so it's just finger-tight.
- Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1".
- Bring to a simmer, and simmer 10 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours.
- After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately.
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