Saturday, October 20, 2012

Hot Pickled Green Beans

Pickling is an easy way to preserve your garden vegetables.  

I got loads of green beans and hot peppers from my garden this year and wanted to do something different with them . . . so I decided to put them both together in a jar and pickle them.

This is an easy recipe for pickling green beans with a kick.  It will make 10 pints of hot pickled green beans!  

Hot Pickled Green Beans

4 Pounds Green Beans
10 12 Ounce Canning Jars With Rings and New Lids
10 T Garlic, Peeled and Minced
10 Small Fresh Hot Cherry Peppers or Jalapenos 
Pickling Brine 

Pickling Brine: 
6 Cups Water
4 1/2 Cups Cider Vinegar
6 Tablespoons Pickling Salt

Start by sterilizing the jars and lids. Bring the water to a boil to sterilize the jars while you prepare the rest of your ingredients.  Boil the jars at least 5 minutes. Add the lids to a smaller pan of water and bring to a to boil.  Turn down to a simmer once the water has come to a boil. 

Make the pickling brine by mixing all ingredients together and bring to a boil.  Keep at a simmer until ready to use.

Wash the green beans and peppers.  Snap the ends off the green beans.  You can leave the little "tail" on the other end of the green beans.

Trim the beans so that they fit in your jar. If you have very long beans, like I do, you may have to cut them in half.  Pack them in tight to minimize air space.

Add 1 Tablespoon of minced garlic and 1 tablespoon peppercorns to each jar and top with a pepper.  If it’s a small pepper use the whole pepper.

Fill each jar with hot pickling brine, leaving 1/2 inch of head space.

Use a plastic knife to remove air bubbles from jar by running it around the interior of the jar. Wipe the rims and apply the lids and rings.

Place the jars of beans into the canning pot.  Make sure the jars are covered with at least an inch of water.  Bring the water to a full boil.  Process the beans for 10 minutes in a boiling water bath.

Remove the jars from the pot and let them sit undisturbed for at least 12 hours.  At which time you may remove the rings and store them.

Test to make sure the jars are sealed by pressing down on the middle of the lid.  If isn't sucked down then put the jar in the fridge and use as soon as possible. 

Let the beans sit for at least two weeks before eating, to thoroughly develop their flavor.

Chill before using for maximum crunch.

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