Pickled Green Beans
Source: Tinkskitchen.com - NCHFP
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
Directions
- 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.
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Notes:
Aug 03, 2019
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.
All Photographs Copyright Tink's Kitchen and JSGrey
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