Thursday, July 16, 2009

Pickled Green Beans

The July issue of Sunset magazine has a great feature on canning. Pictures of sparkling jars of preserved food always get to me. My friend Alice had a surfeit of green beans and she alerted me to their recipe for Pickled Green Beans with Dill, Tarragon, Garlic and Peppercorns. She also gifted me with about 3 pounds of beans. I modified their recipe slightly to make these.

I also liked this recipe at Downstairs Recipes.

I used Three Monks vinegar and more salt than the Sunset recipe. I made some of the jars with these jalapenos from our garden, omitting the tarragon in those jars.


It is all experimental. The bigger jars are 1-1/2 pt. which is a nice size for long beans. I processed the jars at 180-185 degrees for 30 minutes (rather than 5 minutes at boiling) because the Sunset recipe promised a crunchy bean. Of course I will have to wait about a month to check out my bean stash. Makes me think I should plant a crop of beans of my own

3 comments:

Victoria said...

looks like they'll be yummy! never knew people could make pickled stuff at home... will they be crunchy like pickles?

jpsam said...

I hope these beans will be crunchy,like pickles. It takes a while (maybe 1 month) for the "pickling" to happen so I am not opening and tasting them yet. I'll report back...

Christine Thresh said...

Those look good. I hope they are tasty when you open them.