Every few years, I go crazy with the home canning exploits. As soon as the green beans come in (usually July-ish) I will be doing pickled green beans. Canning pickled green beans are probably the easiest thing you could ever can. It's a great thing to learn canning techniques on.
Pickled Green Beans
Makes 4 pints
2 lbs. green beans
1/4 c. canning salt
2 1/2 c. vinegar
2 1/2 c. water
2 teas. cayenne pepper, divided
8 cloves garlic, divided
4 heads dill, divided
Trim ends off beans. Combine salt, vinegar and water in a large saucepot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4 in. headspace. Add 1/2 teaspoon cayenne (more to taste), 2 cloves garlic and 1 head of dill to each pint . Ladle hot liquid over beans, leaving 1/4 inch headspace. Remove air bubbles. Adjust 2 piece caps. Process pints 10 minutes in a boiling water canner. Yield: about 4 pints.
3 comments:
Hot pepper juice in the eye! Exactly. My one and only canning adventure resulted in just that. As well as in the cuts I got from being a little too causal about the food processor blades. The salsa was wonderful, but I swore off canning. I'm inspired by your post though. Maybe I'll rally my forces and try again.
How long should these sit until eating? 60 days?
I usually suggest a month.
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