Tuesday, March 8, 2011

A recipe: pickled green beans.

Pickled Green Beans
Yields 3 pint jars

3 lb green beans, stems intact, washed and dried
9 cloves garlic, crushed
3 cinnamon sticks
3 bay leaves
3 Tbs. yellow mustard seeds
3 Tbs. brown mustard seeds
6 Tbs. dill seeds
3 Tbs. black peppercorns
6 tsp. kosher salt
1-1/2 to 2-1/4 cups distilled white vinegar

* I added a few dried peppers for a kick, or just add red pepper flakes

In a saucepan, combine the vinegar, 6 cups water, and the salt, and bring to a rolling boil to dissolve the salt. Divide the beans, garlic, bay leaves, and spices evenly among 3 sterilized pint jars, leaving about 1 inch headspace. Pour the boiling vinegar solution into the jars, immersing the green beans fully and leaving 1/2 inch headspace. Let that mixture sit at room temperature for 20 min and then refrigerate. Enjoy by themselves or as a bloody mary topper!

** They are ready to eat as early as 3 days later but I recommend waiting a little longer. These will keep for up to a month and are in their prime at about the 2 week mark. I didn't seal my jar but if you would like to they will obviously keep for much longer.

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