Where do I find a recipe for canning pickled green beans?
By Sally from Central NY
From University of MO Extension publication of 1974! We have used this same recipe many years and have shared it many times.
Dilled Green Beans (makes 7 pints)
approximately 4 quarts of whole green beans (younger, straighter beans work best)
1/4 tsp crushed red peppers per jar
1/2 tsp whole mustard seed per jar
1/2 tsp dill seed per jar
1 clove garlic per jar
5 cups vinegar
5 cups water
1/2 cup salt
Wash beans thoroughly, drain and pack upright into pint jars, trimming length as necessary. Add pepper, mustard seed, dill seed, and garlic to each jar.
Combine vinegar, water and salt; heat to boiling. Pour hot liquid over beans, filling to 1/2 inch of top of jar. Tighten jar lids (using the flat lid and screw bands). Process in boiling water bath for 5 minutes. Remove jars and complete seals, if necessary. Set jars upright, several inches apart, on a wire rack to cool.
Note: you can also use this same recipe for dilled okra. Like any dilled or pickled vegetable, it is better to let them "pickle" for a few weeks. Chill in refrigerator so they will be crispier.
Sally, check KountryLife.com This is as close to how my mother would can her beans. But she would use the pot liker (bean juice) instead of water once the beans were in the cans. Good luck.
Also, if just cooking the beans, add 3 Tablespoons sugar and 3 Tablespoons vinegar to "mess of beans". Simple but yum!
This is a good recipe.
Lemon-Rosemary Pickled Green Beans:
2 pounds green beans
4 sprigs fresh rosemary
4 cloves garlic, peeled
4 (3-inch) strips lemon peel
2 1/2 cups water
2 1/2 cups white wine vinegar
3 tablespoons pickling salt
2 tablespoons sugar
Sterilize 4 pint-sized jars and their lids according to the manufacturer's instructions.
Evenly trim the ends of the green beans to fit the jars. Divide and pack the green beans, rosemary, garlic, and lemon peels among the jars.
Bring a large pot or canner of water to a boil.
In a medium pot, combine the water, vinegar, salt, and sugar and bring to a boil. Simmer for 2 minutes, stirring to dissolve the sugar and salt. Ladle the hot mixture into the jars, leaving a 1/2-inch headspace. Wipe the rims with a clean cloth, affix the lids and seals, and seal tightly. Process the jars in the hot water bath for 15 minutes. Carefully remove with tongs and set aside to cool. Let sit in a cool, dark place for at least 3 weeks before opening.
Yield: 4 pints
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