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  1. #1 Pickled Green Beans. 
    2 1/2 pounds fresh green beans
    2 1/2 cups distilled white vinegar
    2 cups water
    1/4 cup salt
    1 clove garlic, peeled
    1 bunch fresh dill weed
    3/4 teaspoon red pepper flakes (optional)

    Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.

    In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.

    Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.
    I got this over at All Reicpes. It's very similar to what I do. I add a lot more garlic and red pepper flakes, however, and I throw in some oregano and basil.

    Bijou, even if you don't have a real canner, I think you could do this recipe in a stock pot or roaster if you did a couple batches. The processing time is so short that it wouldn't be too much of a bother.

    Can you get canning jars and seals?
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  2. #2  
    Super Moderator bijou's Avatar
    Join Date
    May 2008
    Thanks Ginger. Jars and seals are no problem to get hold of but for some reason canning doesn't seem to be popular as a preserving method here.
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