Pickled Green Beans

Last night, although we had many things to do….. there was a crate of green beans in the corner of our breakfast nook, waiting.  It had been waiting since last Friday from our Red Fire Farm bulk order, beckoning us to come to its rescue.  We have been busy, and it has languished in our breakfast nook.

Last night, it was time.  The green beans were going to age, soon going to no longer be fresh, tasty and nutritious.  We had to act.

Washing green beans.

We washed, removed stems, and began our green bean pickling project.  We had not pickled green beans before, but we’ve done plenty of other pickles.  It took us until 10pm, but we managed to pickle about half of our green beans.  Leaving the rest to be blanched and frozen.  In the end, they were very tasty (green beans in a zesty dill brine-yum!), and we were very thankful to have made a dent in our bulk order stash.  Here is our dilled green bean pickles recipe:

Dilled Green Bean Pickles: (makes 3 quart jars of pickles) (we made a double recipe)

  • 4.5 lbs of green beans, washed, stems removed
  • 3 tbsp kosher salt
  • 3 cups vinegar (white or apple cider)
  • 3 cups water
  • whole peppercorns
  • 6 sprigs of dill
  • 6 cloves of garlic (cut in half)

Cooking beans in brine.

Directions:

  1. Sterilize cans and lids.
  2. In a large pot, combine water, vinegar and salt.
  3. Bring to a boil.
  4. Add green beans and return to a boil.
  5. Remove from heat.
  6. Place ~3 peppercorns, 2 sprigs of gill, and 2 cloves of garlic in each of three quart jars.
  7. Pack green beans into jars up to 1/2 inch of the top of the jar.
  8. Ladle hot pickling brine into the jar up to 1/2 inch to the top of the jar.

    Packing jars

  9. Remove air bubbles by pressing with a butter knife.
  10. Adjust head space with beans and brine after releasing any air back to 1/2 inch tot he top of the jar.
  11. Wipe rim, put lid and screw top on the jar, close tightly.
  12. Place in a big canning pot with boiling water.
  13. Boil the jars for 10 minutes.
  14. Let cool for 5 minutes.
  15. Remove jars and put on a big thick towel, and let cool and rest.
  16. You should hear the lids ‘ting’ when they seal.
  17. Store as you see fit.

Our finished pickles!

It was a long endeavor, but we were very happy and felt accomplished with our beautiful pickles by the end.  We  luckily had a little leftover, and we put it in the fridge to enjoy within the next few days.  So luckily, we won’t dig into these sealed lovelies for a little while longer.

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