Spicy Pickled Green Beans
A friend introduced me to pickled green beans a few years ago, and it was love at first bean. Still, I didn’t consider making my own until this week when I rescued five pounds of beans from an over flowing farmstand for $0.99 a pound. For the price of a single jar from Tillen Farms, I made four pints. Try them with a chunk of Pleasant Ridge Reserve cheese.
Spicy Pickled Green Beans
Ingredients
1 1/2 cups champagne vinegar
1/2 cup cider vinegar
1 cup water
1/2 cup granulated sugar
6 cloves garlic, peeled
4 dried red chilis
2 teaspoons coriander seeds
1 T black peppercorns
3/4 pound green beans, blanched for 2 minutes
2 pint jars, canning lids and rings
Preparation
- Simmer liquids with spices and garlic for 10 minutes.
- Put beans and chilis into sterile jars.
- Pour liquid into jars, distributing the spices and garlic evenly between the two jars.
- Seal. Process in a gently simmering water bath for 5 minutes.
- Carefully remove hot jars. Loosen the rings and re-tighten.
- Store the beans in a cool, dark place for a few weeks so the flavors can develop.
Makes 2 pints.