Pickled Green Beans Quickly Canned By Freda Food

SPICY PICKLED GREEN BEANS

Steps:

• Prepare your canner, jars, lids, funnel, tongs, chopstick or thin plastic spatula (for removing air bubbles) and gather your ingredients.
• Trim ends off green beans so they fit neatly into a jar.
• Make your pickling brine by combining salt, vinegar and water in a large stockpot. Bring to a boil.
• Add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head dill to each pint jar. I like to put the garlic and cayenne in the bottom and stuff the dill in at the top.
• Pack beans lengthwise into hot jars, leaving 1/4 inch headspace. Ladle hot brine over beans, leaving 1/4 inch headspace. Remove air bubbles with a wooden chopstick or thin plastic spatula.
• Wipe rims clean with damp cloth. Screw on two piece lids. Process pints and quarts 10 minutes in a boiling water bath canner. When processing time is finished, remove jars from canner and place onto a towel on the counter top to cool completely.
• Remove rings, wipe up any spills. Label with date and contents and store in a cool, dry location out of direct sunlight.

SWEET AND HOT QUICK PICKLED GREEN BEANS

Steps:

• Place the beans in a heatproof container.
• In a pot, heat the vinegar and 2 cups water to a simmer. Take off the heat and add the mustard seeds, salt, sugar, red pepper and garlic. Whisk until the salt and sugar dissolve.
• Pour the liquid over the green beans. Let cool, and then cover and place in the refrigerator. Allow the beans to pickle 24 hours before using. Pickled green beans will keep tightly covered in the refrigerator for up to 1 month.

PICKLED GREEN BEANS

Steps:

• Cut green beans to fit inside pint canning jars.
• Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
• Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
• In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
• Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

PICKLED GREEN BEANS QUICKLY CANNED BY FREDA

Steps:

• Wash and clean and snap your beans.
• Cook beans for 1/2 hr over Med. Heat. Immediately Cool beans in Cold Water.
• Now, Bring the water, salt, and vinegar to a boil. Fill & Pack Hot Sterilized Jars with the green beans, Pour Boiling Hot Vinegar solution over the Beans in the Jars and Seal. No Need to Process. Ready in one Month to Eat. TIP: for extra crispness of your beans, add Alum the size of a walnut to the Vinegar Mixture, before filling jars. This is a very Old Method. My Grand Parents always made.

PICKLED GREEN BEANS

Steps:

• Pack beans into 4 hot 1-pint jars to within 1/2 in. of the top. Add cayenne, garlic and dill seed to jars., In a large saucepan, bring water, vinegar and salt to a boil., Carefully ladle hot liquid over beans, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

QUICK PICKLED GREEN BEANS

Steps:

• Blanch green beans: Bring a large pot of salted water to a boil over medium-high heat. Meanwhile, fill a large bowl with ice water. Add green beans to boiling water and cook until bright green and barely tender, 30 to 45 seconds (see note 2). Use tongs to transfer beans to ice water. Let cool, in ice water, for 2 minutes. Drain in a colander.
• Make brine: Combine boiling water, salt, and sugar (see note 1). Stir until dissolved. Add vinegar.
• Assemble: To 1 (1L) mason jar, add garlic and chili (if using). Add drained green beans, then pour in brine. (If the brine is not covering the green beans, add equal parts water and vinegar until covered.) Cover with a lid and refrigerate overnight. Green beans are ready to eat when they dull in color and taste tangy.

GARLIC PICKLED GREEN BEANS

Steps:

• In a medium saucepan combine 1 teaspoons.
• of the salt with the vinegar, sugar, garlic, bay leaves, onions, peppercorns and dill seed.
• Place the pan over moderate heat and bring liquid to a boil.
• Reduce heat to low, cover the pan and simmer for 30 minutes.
• Meanwhile, half fill another medium pan with water and bring to boil over moderate heat.
• Add remaining salt and beans and cook for 3 to 5 minutes.
• Remove the pan from heat and drain beans.
• Place them upright in dry, clean jars.
• Set aside.
• Remove vinegar mixture from heat.
• Strain the mixture over the beans up to the top of jars.
• Seal, and boil in a hot water bath for 10 minutes Store in a dark, cool place.

SPICY PICKLED GREEN BEANS

Steps:

• Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
• Working with one jar at a time, remove empty jars from canning pot and add 1/3 of crushed red and cayenne peppers to each. Pack green beans into jars, leaving 1/2 inch for headspace.
• Slowly pour hot brine over beans, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
• Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

TANGY PICKLED GREEN BEANS

Steps:

• In each canning jar put the dill, garlic and red pepper flakes.
• Heat to a boil the water, vinegar and salt. Then set aside.
• Wash beans then cook for 15 minutes.
• Drain the beans then cut the ends off each bean. Cut each bean into pieces as desired that will fit into the canning jars.
• Note: The beans will be very soft at this stage but will later change to a perfect texture with a slight crisp.
• Fill each jar with the bean pieces.
• Fill each jar with the the liquid mixture.
• Seal each jar and boil entire sealed jar for 15 minutes.
• ADDITIONAL TIPS:.
• We let these sit in storage for 6 weeks before eating them. I'm not sure that is necessary to let them sit that long.
• When purchasing the green beans make sure they are fresh not frozen. I always purchase a little more than I need in case I run short at the very end.
• I usually end up making more of the liquid mixture as needed until all jars are full.
• The dill, garlic and pepper amounts listed are to fill PINT size pickling jars.
• Cooking the beans for 15 minutes does soften them initially but the canning process firms them up and they end up being perfect with just the right consistancy. Just trust me on this. I thought the first batch I made would end up being trash and have been surprised every since.
• I've been making these beans for years now. I've had cans sit on the shelf for over a year we've recently enjoyed and finished off. That part must be the boiling and sealing process that allows them to remain good for months like that.
• Recently I've started double and trippling the garlic pieces inside. The garlic ends up pickling too and is super good to eat right out of the jar.