March 11, 2015
If you are a gardener you probably have a bunch of green beans every summer. Maybe even more than you can eat or give away. So, why not pickle them.
This recipe requires a pressure canner. Beans are a low acid food and should be preserved with a pressure canner to safely kill harmful bacteria. A little more complicated than quick pack canning of pickles but the use of a pressure canner in this recipe should not be a challenge for experienced cooks.
This recipe makes a slightly spicy flavored bean to be used as a condiment like you would serve pickles. See step 1 of the instructions for directions to preserve pickled (not spicy) beans.
Pickled Green Beans
Yield: 4 pints
- 4 pounds whole green beans
- crushed red pepper, 1/4 teaspoon per pint jar
- mustard seed, 1/2 teaspoon per pint jar
- dill seed, 1/2 teaspoon per pint jar
- garlic, 1 small clove per pint jar
- 5 cups vinegar
- 1 cup pickling salt
- 2 quarts water
1. The following recipe makes a spicy flavored bean to be used as you would use pickles. If you want to preserve plain beans (not spicy}, eliminate the crushed red pepper in the recipe.
2. Trim and wash beans well; drain and cut into lengths to fill pint jars.
3. Pack beans into hot, sterilized jars.
4. Using quantities in the "ingredients list" above, add crushed red pepper, mustard seed, dill seed, and garlic to each jar.
5. Combine vinegar, water, and salt in a large enamel, glass or stainless steel pot.
6. Heat to boiling. Pour boiling liquid over beans, filling to 1/2 inch of the top of jar. Attach jar lids hand tight.
7. Process the filled jars in a pressure canner at 10 pounds pressure for 20 minutes (pints) or 25 minutes (quarts).
8. Turn off heat and allow the pressure to return to zero, wait an additional 10 minutes, and then carefully open the canner lid
9. Remove jars and allow to cool. Test lids for seal (push down on top of lid, if it moves up and down the jar is not sealed and must be stored in the refrigerator.