It's harvest season and here at PS, that means it's time to do some canning. In our first video of our canning series, we will show you how to make Sweet & Spicy Pickled Green Beans. Made with fresh green beans that you can pick up at your local farmer's market, they combine the spiciness of red peppers, sweetness of honey and an aromatic and flavorful blend of herbs and spices. This is an recipe both expert canners and beginners alike are sure to love. Happy Canning!
For 6 Medium (around 8 oz) Jars
|2 Lbs.||Fresh Green Beans|
|4 1/2 Cups||Apple Cider Vinegar|
|3 Cups||Filtered Water|
|6 tsp||PS Pickling Spice|
|3 tsp||Crushed Red Pepper|
|1 Pkg||Fresh Dill Sprigs|
|9 tsp||Garlic, Minced|
|3 tsp||Non-Iodized Salt|
1) Begin by sterilizing your mason jars before use: Bring a large pot of water to a boil and submerge jars and lids for at least 10 minutes; let cool. Leave the pot with the water for later use.
2) Rinse green beans and trim off stems or any excess. Place about 15 to 20 beans in each jar along with 1 fresh dill sprig. Add a couple more sprigs for a little extra dill flavor if you prefer.
3) In a large sauce pan, combine apple cider vinegar, water, pickling spice, crushed red pepper, minced garlic, salt and honey; bring to a boil. Once at a slow boil, simmer 5 minutes more.
4) Place a funnel gently on top of a jar and very carefully pour the liquid over the green beans. It will be HOT! Leave 1/4 inch of space at the top of the jar. Repeat this until all jars have been filled with the brine. Note: Some of the ingredients may settle at the bottom of the sauce pan, so you may need to take a spoon and scoop any remaining ingredients into the jars.
5) With the large pot you saved from earlier, make sure the water returns to a consistent rolling boil. You will only need a couple inches of water. Place jars (as many as you can fit at one time) in boiling water and allow them to process for 10 minutes.
6) After the 10 minutes, remove carefully with jar tongs and set in cool, dark place to cool. Once cooled, the lids should pop and seal. Wait at least 3 to 5 days before opening and tasting.