Saturday, June 25, 2011

Recipe: Dill Bean Pickle

I'm a lover of all things vinegary and salty.  If it's a bit garlicky and a tad spicy, all the better!  Thus, I've been really wanting to try pickled green beans for awhile now.  When I was faced with a pound of unneeded green beans from the garden, pickles it was!

For me, these are the perfect pickle, but you can add/subtract any dried spice (remember, though, it will get stronger as it sits) or leave out the garlic.  Just make sure to keep the water/vinegar/salt ratio the same (this recipe is tried & true from the Ball Complete Book of Home Preserving).  You can also just store these in the fridge instead of doing a boiling water bath if you're going to eat these relatively quickly. 

Dilled Bean Pickle (makes 6 pints)
3 tbsp pickling or canning salt (*not* kosher or table salt)
3 c distilled white vinegar
3 c water
4.5 lb of green and/or yellow wax beans trimmed & cut into jar-length pieces
18 whole black peppercorns
6 cloves of garlic
dill seed
crushed red pepper flakes

1. Prepare jars & lids.
2. In non-reactive pot combine salt, vinegar & water.  Bring to a boil over medium, stirring to dissolve salt.
3. Add green/yellow beans.  Return to a boil & then immediately remove from heat.
4. In each jar put 1 clove of garlic, 3 peppercorns, a scant 1/2 tsp of dill seed and 1/4-1/2 tsp of crushed red pepper flakes.  Pack in beans, leaving 1/2 in headspace at the top.  Pour in liquid (keeping the headspace).
5. Wipe rim, place lid and ring and process in boiling water bath for 10 minutes.  They are best if they are let to sit for at least a week (ideally more) to absorb the flavors.

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