Ok so you all know last year my canning series titled “Canning with Grandma“? We’ll this year I’m continuing that series with some of my close family and friends! It turns out I still have SEVERAL jars of last summers’ pickles so my goal this summer was to come up with several fun and “functional” recipes that I could guarantee would be gone before next summer!
My friend Leslie left her job almost a year ago to start her own catering business; Out of the Box Cooking. She’s the type of gal who’s a professional and full-time mom that somehow seems to keep it all together (so it seems! )! A fellow gardener herself she enjoys canning her fresh veggies and was simply thrilled to share one of her favorite recipes.
Pickled Green Beans
Yield: 4 pints or 8 half-pints
2 lbs Fresh Green Beans, washed and ends trimmed
1/4 cup Kosher Salt
2 1/2 cups White Vinegar
2 1/2 cups Water
4 Cloves Garlic, sliced or minced
4 Tablespoons Dill
8 small chili or thai peppers, leave whole
2 tsp course ground black pepper
STEP 1: In a large sauce or soup pan, sterilize the canning jars. Place the jars and lids in the large pot, cover with water, and bring to a boil. You can also use a dishwasher with a sterilize setting.
STEP 2: Combine water, vinegar, and salt in large saucepan. Bring the mixture to a boil, reduce the heat and simmer for about 5 minutes.
* If using pint jars, pack each jar with green beans, 1 tablespoon of dill, 1 sliced garlic clove, 2 small, whole peppers, and 1/2 teaspoon course ground black pepper.
STEP 3: When vinegar mixture has simmered for the appropriate length, pour the vinegar into each jar until almost totally full. Screw the lids onto the jars and place the jars into a water bath for 10 minutes.
STEP 4: Once complete, keep the jars in a cool place for at least two weeks before eating. If you can wait for about a month, that’s even better!!
* If using ½-pint jars, divide everything evenly among the eight (8) jars instead of four (4).
Pickled Green Beans make a great snack or are perfect in a Bloody Mary!
I’m telling ya, Leslie gave me a jar to take home after our little photo shoot and they were gone the next day! The perfect blend of sweet and tart these babies are like bite size pickles and one of my new favorite snacks!
Look for two more canning recipes coming at ya before the end of the August! We’re just waiting for a few more tomatoes to turn red and I promise to post VERY soon! Next up is pizza sauce!
And of course we would LOVE to hear about all your canning goodness and disasters! We all have them, so go a head and give em up!
From the Farm
* If you are in OKC and need a good home grown caterer for your next event make sure you get in touch with our canning friend at Out of the Box Cooking!
5 Responses to “Pickled Green Beans: Canning with Leslie”
Leave a Reply