Hot Pickled Green Beans: Good!

Hubby dearest loves his pickled veggies. This summer my green beans went a bit nuts and so I decided to try to bring them under control by pickling them. Since he likes hot and spicy, I got a hot and spicy recipe. Today I dug the pickled beans out from the back of the fridge where they have been sitting for the last eight weeks and we tried them. These beans are crunchy-crisp, very hot and not very salty. And the verdict is delicious.

You can find the recipe here thanks to Rita~ who says “I enjoyed these when I was in New Orleans Garnishing a Bloody Mary and had to come home and duplicate them. They can also be enjoyed as a side. Having a nice kick to them. Nice for gift giving.”

Ingredients

    • 1 1/2 cups water
    • 1 teaspoon pickling salt
    • 1 tablespoon agave syrup or 1 tablespoon honey
    • 2 cups vinegar, 5% acidity
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon dill seed
    • 1/2 teaspoon coriander seed
    • bay leaf
    • 2 teaspoons whole black peppercorns
    • 1 chile, sliced in 8 long strips
    • 6 garlic cloves, peeled
    • 1 1/2 lbs string beans, trimmed
    • 1 teaspoon salt

Directions

  1. In a small saucepan, over high heat, bring the first 9 ingredients to a boil, then turn off the heat, stirring until dissolved. Add the chilies and garlic. Remove from heat.
  2. Wash and trim the green beans. Bring a large pot of water with the 1 teaspoon salt to a boil over medium heat. Add the beans. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse immediately with cold water and put them in an ice bath for 10 minutes. Drain well.
  3. Pack beans in sterilized jars then cover with the vinegar mixture.
  4. Place lids and caps on cleaned rimmed jars.
  5. Process in a hot water bath for 5 minutes, remove and cool in a draft free spot for 24 hours.
  6. You can also put them in sterilized jars and refrigerate instead of doing the canning process. Let flavors meld for 1 week. Just keep under refrigeration and eat within 1 month.
  7. I canned 2 jars and the 3rd was what I had left over for munching which was refrigerated.
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