Where do I find a recipe for canning pickled green beans?
By sally from Central NY
From University of MO Extension publication of 1974! We have used this same recipe many years and have shared it many times.
Dilled Green Beans (makes 7 pints)
approximately 4 quarts of whole green beans (younger, straighter beans work best)
1/4 tsp crushed red peppers per jar
1/2 tsp whole mustard seed per jar
1/2 tsp dill seed per jar
1 clove garlic per jar
5 cups vinegar
5 cups water
1/2 cup salt
Wash beans thoroughly, drain and pack upright into pint jars, trimming length as necessary. Add pepper, mustard seed, dill seed, and garlic to each jar.
Combine vinegar, water and salt; heat to boiling. Pour hot liquid over beans, filling to 1/2 inch of top of jar. Tighten jar lids (using the flat lid and screw bands). Process in boiling water bath for 5 minutes. Remove jars and complete seals, if necessary. Set jars upright, several inches apart, on a wire rack to cool.
Sally, check KountryLife.com This is as close to how my mother would can her beans. But she would use the pot liker (bean juice) instead of water once the beans were in the cans. Good luck.
Also, if just cooking the beans, add 3 Tablespoons sugar and 3 Tablespoons vinegar to "mess of beans". Simple but yum!
This is a good recipe.
Lemon-Rosemary Pickled Green Beans:
2 pounds green beans
4 sprigs fresh rosemary
4 cloves garlic, peeled
4 (3-inch) strips lemon peel
Sally, check out allrecipes.com Great site for lots of goodies.
