I realize that this post seems a little unusual – pickled green beans?! I know, it isn’t something that sounds too exciting, but when I came across a Bloody Mary recipe that used these as a garnish, I knew that I needed to make them. The Bloody Mary recipe is coming soon – in the meantime, enjoy these in a salad or as a light snack.
Makes 4 pints
- 4 pint sized jars with lids, sterilized
- 2 pounds green beans
- 4 sprigs fresh rosemary
- 4 cloves garlic, peeled
- 4 (3-inch) strips lemon peel
- 2 1/2 cups water
- 2 1/2 cups white wine vinegar
- 3 tablespoons pickling salt
- 2 tablespoons sugar
Evenly trim the ends of the green beans to fit the jars. Divide and pack the green beans, rosemary, garlic and lemon peels among the jars.
Bring a large pot (or canner) of water to a boil.
In a medium pot, combine the water, vinegar, salt, and sugar and bring to a boil. Simmer for 2 minutes, stirring to dissolve the sugar and salt. Ladle the hot mixture into the jars – fill to about 1/2-inch from the top. Wipe the rims with a clean cloth, affix the lids and seals, and seal tightly. Process the jars in the hot water bath for 15 minutes. Carefully remove with tongs and set aside to cool. Let sit in a cool, dark place for at least 3 weeks before opening.
original recipe found here