Pickled Green Beans
Servings:
Prep time:
Cook time:
Ingredients
2 cups green beans (fresh) enough to completely fill a 16 oz. Mason jar: about 2 cups, stems removed
1 cup vinegar, white or apple cider
1 cup water
2 tsp sugar
1 - 2 cloves minced garlic OR 1 to 2 tablespoons minced garlic scapes
1 ½ tsp coarse sea salt
2 - 3 sprigs fresh dill
1 slice small onion
½ tsp whole black peppercorns
¼ to 1 tsp red pepper flakes, depending on how hot you want them
Instructions
In
a small pot, combine the vinegar, water, salt, sugar, and garlic, bring to a
boil. Turn the heat off and allow to cool.
Sterilize
your jars by dipping in boiling water. Turn upside down on a clean cloth until
ready to use.
Wash
and snap your beans, removing the stem ends. Eyeball measure and try to cut all
beans to the same length - I left the opposite of the stem end UP in the jar.
Add your dill, the onion, peppercorns, and flakes to the jar.
Blanch
your beans in boiling water for 3 minutes, then drain into a bowl of ice water
to stop the cooking.
When
cool enough to handle, fill your jars, pour the brine over your beans, and put
a lid on - place in the fridge.
Takes 48 hours for flavor to fully develop and will last in the refrigerator for 2-3 weeks.
The Union County Farmer's Market in Blairsville is fantastic - I am almost convinced I don't need my own garden - with the exception that they don't take debit cards. PIA! The only other drawback is they are not exactly on my timetable. It's a control issue...
Anyway - found these FANTASTIC yellow beans, spent half a day washing, snapping, and blanching and vacuum pack freezing for those rays of summer sunshine in the dead of winter. I was going to 'can' them, but didn't purchase enough.
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