Name: Pickled Green Beans
Yield: Yield: 2 pints
Ingredients: 1 lb. green beans (I like to mix green, yellow, and purple beans); 2 tsp. dill seeds, or a couple sprigs of fresh dill; 2 cloves garlic, halved; 2 cups (5 percent acidity) distilled white vinegar; Jalapeños or other spicy peppers (optional); 2 cups water; 2 tsp. pickling salt

Preparation info

Yield:
2 pints

Difficulty
Easy

Appears in

Can It & Ferment It

By Stephanie Thurow

Published 2017

About

Please note that the type of bean used in this recipe does not have to be specifically a green bean. We grow rattlesnake pole beans in our garden and those are fantastic, so I urge you to use what you have and what is available in your area as long as they are not too tough-skinned.

Ingredients

1 lb. green beans (I like to mix green, yellow, and purple beans)
2 cloves garlic, halved

Method

Wash beans and trim off both ends to fit in the canning jar (about 4 inches for 1 pint jar or 5½ inches for 1 quart-sized jar). In a nonreactive pan, bring the brine ingredients to a boil, then reduce heat to simmer until the salt dissolves.

Divide the garlic and dill seeds between the prepared canning jars. Pack the jars with beans standing on end, without bruising or damaging the bean

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of