Pickled Green Beans
Sometimes I am easily distracted, Ohhh look a shiny! Sometimes that distraction yields a wonderful idea. While I was grocery shopping this morning I went to peruse the prepared food section in the produce department at my local grocery store. I saw a roasted tomatillo salsa kit, and was all ohhhh I could make that…. Then as I sort of gazed to the side I saw a package of green beans. Haricot vert. Small, slender, gorgeous green beans. Instantly I HAD to make pickled green beans.
I had these once before at a friends birthday party as an appetizer or small plate at a restaurant. I loved them. I didn’t want to share. So, seeing this package of green beans I knew what my task of the day was. I was going to make my very own pickled green beans.
Mrs. Wheelbarrow provided a wonderful base recipe for me to work off of.
I found pint & half jars. They are taller and wide mouth, and would be awesome for pickling asparagus. However depending on your green beans they should fit in a pint wide mouth jar (you know this is my first time doing this, and my mistakes are ones you won’t have to repeat, see I took care of part of your learning curve)
I ended up with four jars, but not enough vinegar brine. So I had to quickly make a back up batch, without garlic vinegar. I used the majority of this second brine for the jalapeño jar. I made a jar with dried dill weed and dried dill seed. I made a second jar with only dried dill seed. And the third jar had only dried celery seed. All of the jars had a fresh clothes of garlic in addition to the green beans and vinegar brine. I did this because I want to taste what the different ingredients result in. I don’t know what flavor I’m looking for I just know that I want pickled green beans. Experiment!
1/4 cup of pickling salt
1 1/4 cup apple cider vinegar
1 1/4 cup plain white vinegar
2 1/2 cups water
Sanitize jars and lids by running a normal cycle under dishwasher without detergent.
Pack the jars with the green beans standing up, and the flavors you want.
Pour the boiling brine into each of your jars. Process in a hot water bath for 15 to 20 minutes.
Now I challenge you to wait, give those beans a few days to meld. Don’t eat them, just let them marinate for Ohhh I don’t know I think I can wait a week.