Today is another (easy) delicious bean recipe. One of the best benefits of a CSA is getting a whole lot of whatever beautiful bit of fruit or vegetable that is in season, and then being able to preserve some of it for those bleak months of winter when there is little of nothing coming fresh from the field. This particular recipe is really easy, requires little more than a canning pot, beans, and some of the delicate dill that is currently filling the shelves of most of our local farm markets.
This method leaves the beans uncooked prior to canning, and this helps keep them bright and crunchy, rather than those sad soft pickled beans that I’m sure we’ve all had the misfortune of trying on a few occasions.
Makes 7 250ml jars
Easy pickled beans
2 1/2 lbs beans (any colour, though all but yellow beans will revert to green when processed)
2 1/2 cups white vinegar
2 cups water
1/4 cup salt
2 cloves of garlic (cut into 7 slices)
7 sprigs of fresh dill
**Optional 7 slices of hot pepper (cayenne, jalapeno, birds eye, etc)
Trim beans to the height of the jar (leaving the neck clear as your head space.) I save all the long trimmed pieces and fill the last jar or two with those. Fill canning pot with your clean jars and let come to a boil as you start the pickling liquid. In a small pot, heat the jar lids to just below a simmer.
Mix vinegar, water & salt in a pot and bring it to a boil.Carefully remove heated jars, one at a time, and place a sprig of dill, a piece of garlic, and piece of chili if using. With the jar laying on its side, pack in beans as tightly as possible and then top with hot pickling liquid, wipe rim, and then secure lid and collar.
Process jars for 10 minutes in a simmering water bath and then remove from pot and let cool at room temperature. If any jars don’t seal, simple place them in the fridge and use within the next month. All other jars can be stored in your pantry & enjoy over the winter!
PS- Get ready for a flurry of tomato recipes because we’re heading into that amazing season!