Today's post is a recipe reprint. I hope you have a bountiful green bean harvest this year! I'm still waiting on mine... and anticipating Dilly Green Beans!
I am not very confident when it comes to canning, but the more I do it, the easier it seems. I made these pickled green beans and believe me, they were very easy.(I would highly recommend this as an item for beginners to try.) Surprisingly, it was much easier than making jam or jelly! Now they must cure for about 3 weeks, but in the meantime I think they really look lovely in the jars!
Pickled Green Beans
from Matthew Molus at food.com
You will need 10 one pint jars and basic canning equipment including a water bath canner.
4 lbs. green beans
1/2 tsp. crushed red pepper flakes, per jar
1/2 tsp. mustard seeds, per jar
1/2 tsp. dill seed, per jar
1 whole garlic clove, per jar
5 C. vinegar
5 C. water
1/2 C. salt
Clean and cut beans to fit in one pint mason jars. Place the red pepper flakes, mustard seeds, dill seeds, and garlic in each jar. Add beans until full. Bring the vinegar, water, and salt to a boil, then pour over the beans in each jar. Tighten the lids and process in boiling water for 5 minutes. Be sure to add additional time based on your altitude.
How do you preserve all those extra beans from the garden?