I just purchased a new canning cookbook. I have so little time in the kitchen right now, but none the less stay fascinated with recipes. Our green beans are in beautifully. We have Green, yellow, purple, and flat. I can plenty of green beans, but I want to pickle some.
Pickled Dill Green BeansCanning by Better Homes and Gardens (Better Homes and Gardens Special Interest Publication)
Prep:45 minutes
Cook: 5 minutes
Process: 5 minutes
3 pounds fresh green beans
5 fresh Thai or red Serrano chile peppers (optional)
3 cups water
3 cups white wine vinegar (I may just use white vinegar)
3 T snipped fresh dill or 1 T dried dill
1 T pickling salt
1 T sugar
6 cloves garlic, minced
½ teaspoon crushed red pepper
5 small heads of fresh dill (optional)
1. Wash beans; drain. If desired, remove ends and strings. Leave beans whole. In an uncovered 8-quart pot, cook beans and 5 fresh chiles (if using) in enough boiling water to cover for 5 minutes; drain.
2. Pack hot beans lengthwise into five hot, sterilized pint canning jars, cutting beans to fit, if necessary, and leaving a ½ -inch headspace. Add one of the boiled chile peppers (if using) to each jar. Set aside.
3. In a large stainless-steel, enamel, or nonstick heavy saucepan, combine the 3 cups water, vinegar, snipped or dried dill, pickling salt, sugar, garlic, and crushed red pepper. Bring to boiling, stirring unitl sugar dissolves.
4.Pour hot liquid over beans in jars, leaving ½-inch headspace. If desired, add a head of fresh dill to each jar. Wipe rims; adjust lids.
5. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Makes 5 pints
Nutrition information
Per ½ cup: 42 calories, 0g fat, 0mg cholesterol, 357mg sodium, 7g carbs, 3g fiber, 2g protein
