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Pickled Spicy Green Beans:


A lot of people are starting to experiment with the multitude of foods that can be pickled. One of the easier foods and most well received by those just now starting to venture beyond the cucumber is the pickled green bean. This spicy version of the pickled bean will add just a bit of kick for those who prefer foods with spice to them.





1 1/2 lbs trimmed string beans
6 peeled garlic cloves
1 chile that is sliced in 8 long strips
2 tsp whole black peppercorns
1 bay leaf
1/2 tsp coriander seed
1/2 tsp dill seed
1/2 tsp mustard seeds
1 tsp pickling salt
1 tbsp agave syrup or honey
1 tsp salt
2 cups of 5% acidity vinegar
1 1/2 cups water


Over high heat, bring water, pickling salt, agave syrup/honey, vinegar, mustard, dill, and coriander seeds, your bay leafe and the whole black peppercorns to a boil in a small saucepan. Turn off the heat once they have been brough to a boil, and stir until dissolved. Add your chilies and garlic and remove saucepan from the heat.

Wash your trimmed green beans. Over medium heat, bring a large pot of water with the 1 tsp salt to a boil. Add your beans and cook until the beans are just tender and bright green (this should be about 3 1/2 minutes give or take). Remove beans from heat and drain them. Rince them with cold water right away and put them into an ice bath for 10 minutes. Drain well.

Pack the beans into your sterilized canning jars and cover them with the previously fixed vinegar mixture. Wipe rim of jars clean. Place your lids and caps onto the jars. Process your jars in your water bath canner for 5 minutes. Remove them and allow to cool in a draft free area for 24 hours. Be sure to check seals after jars have had time to cool.