Canning with Leslie-2

Pickled Green Beans: Canning with Leslie

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!

Did you like this? Share it:

Related Posts

About meg:

I like curly lines, and the simple joys of life. Good coffee and the perfect souffle.

Find all posts by meg | Visit Website

5 Responses to “Pickled Green Beans: Canning with Leslie”
  1. 08.07.2011

    yummmmmm……sounds tasty. I will be having a go at this one! Thanks!

  2. Miya
    08.09.2011

    Hi! I am brand new to canning (the first batch of strawberry rhubarb jam is going in the water bath tonight!) and I found this recipe by searching for pickled green beans in half pint jars because every other recipe I found has them in pints and I don’t have that many beans to put up. Any advice on how to know when it’s okay to can in smaller jars than what’s usually recommended? Thank you so much for helping out a newbie!

    • 08.09.2011

      Hi Miya! Usually the “amount” is pretty flexible as long as you are pouring all of the ingredients into the jars. This is usually the case with jams because you mix everything together and then pour it into the jar. Because of this it usually does not matter what size you use. Just know you may need a larger quantity of the smaller jars if the recipe calls for the larger size.

      I know with pickles they want a certain amount of dill and peppers per quart size jar so if you go with the pint (or smaller) you may not want as much in each jar or I would assume it would/could change the flavor. Make since? I hope this helps and we are so glad that you found our blog! Let us know how your canning adventure go this year! We are learning as well!

  1. [...] was something a little new for me. Usually I try and pull from an old book or trusted friend (like Lesli... bringingdesignhome.com/2011/08/02/canning-with-amanda-homemade-pizza-sauce
  2. [...] to start us out, I thought the illustrations about canning were a great way to finish up our summer cann... bringingdesignhome.com/2011/08/24/vintage-illustrations-from-grandmas-stuff-part-1

Leave a Reply

High class design in overalls. It's the simple life of a farm through the eyes of a couple of crazy designers. We call ourselves Green Couch Design and we are Bringing Design Home.

  • Visit

Archives


Recent Posts

 

You Bake My Day Homemade Valentine | Bringing Design Home
Yoga Mood Board: Natural Minded meets Fun and Fit | Green Couch Design
play date flyer/poster design | bringing design home
Shelley Lowe Photography | Bringing Design Home
Creatives Near You: David Lord [Air House Music Academy & Recording] | Bringing Design Home
Creatives Near You: Krysta Masciale [Branding Expert & Blogger]
10 Basic Life Skills we want our kids to know before leaving home | Bringing Design Home
No More Monkey's Jumping on the Bed! Trunk or Treat Halloween Family Costume Theme | Bringing Design Home
meet the nabors | bringing design home
Last Minute Family Friendly Halloween Hoodie Costume Ideas | Bringing Design Home
Around Here: Baby #2/ZZZZzzzzz/Learning to Share/Extra Cuddles/More Coffee Please/Island of Testosterone
Gourd: Tamara Staples Photographer Interview | Bringing Design Home