Pickling Party

Friday, September 6, 2013

A few weeks back we had a little canning party to make pickled green beans and pickled beets.

I adapted this pickled green bean recipe, and we used a family picked beet recipe.

Crisp Pickled Green Beans - My way
  • 8 pint sized canning jars
  • 3 pounds beans washed and trimmed (I did a mix of wax and green beans)
  • 1 head of garlic peeled
  • 5 cups distilled vinegar
  • 4 cups water
  • 1/2 cup salt
  • 1 bunch dill weed (blossom part)
  • red pepper flakes

  1. Sterilize jars rings and lids.
  2. Place 3 garlic cloves per jar
  3. Place 1/4 teaspoon red pepper per jar
  4. Place 1 dill sprig per jar
  5. Pack jars tightly with beans
  6. In a saucepan, stir together vinegar, water and salt.  Bring to a rolling boil.
  7. Ladle brine into jars leaving 1/4 inch at top.
  8. Seal jars with lids and rings, place in hot water bath so the jar is covered up to the neck.  Simmer for 10 minutes (check your elevation for different boiling times).
  9. Cool to room temp and check that seal by pressing the center of the lid, it should not move or pop.  Refrigerate any jars that do not seal properly for up to one month.
  10. Let jars ferment for 2 weeks before eating (or if you're like me and can't wait you can open them early and they are still tasty).

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