Spicy Pickled Beans

Spicy Pickled Beans


Pickled vegetables are beneficial for a healthy gut; as well a nice complement to many dishes like sandwiches and salads. The processing method is up to you whether you want the beans to be shelf-stable or refrigerated.

Spicy Pickled Beans

Ingredients                                                        Makes: 4 pint (500ml) mason jars
2 1/2 pounds green beans
2 jalapeño peppers, seeded and sliced round
2 cups white vinegar ~or~ apple cider vinegar
2 cups purified water
1 1/2 Tbsp pickling salt
2 tsp crushed red pepper
2 tsp mustard seed
4 large cloves garlic, halved
Canner or large stock pot
Jar funnel
Jar Lifter
jar wrack
Magnetic lid lifter
4 pint mason jars with lids

Sterilize the jars and lids. Place the jars and lids to be used in a large sauce-pot, stockpot or canner fill with enough water that to cover the jars by at least an inch. Bring the water to a boil and allow the jars to cook for a minute; then turn off the heat. Place a clean tea towel on the counter for the jars to drain and cool. Using a jar lifter and the magnetic lid lifter, remove the jars from the water and transfer to the towel.

Prepare the beans. Wash the beans well. Slice 1/8 inch” off both ends of the beans and cut out or remove beans with sore spots.

Prepare vinegar mixture. Add vinegar, water and salt to medium saucepan. Bring to boil over high heat, stirring until salt is dissolved. Lower heat and cover until ready to use.

Prepare jars to be filled. Add to the bottom of each sterilized jar half a teaspoon of crushed red pepper and half a teaspoon of mustard seed. Peel and cut each garlic clove in half then add one to each jar. Add a couple slices of the jalapeño to each jar, reserving another couple slices for the top of the jar after filled with the beans.

Fill jars. Add the beans, packing them as compactly as possible without crushing them. Add the remaining sliced peppers on top. Ladle hot vinegar mixture into jars, leaving 1/4″ headspace. Remove bubbles and refill jars with additional liquid, if necessary. Clean jar rims with wet paper towel. Add lids and screw on rings just until finger tight, not too tight.

For refrigerator beans. Place jars in refrigerator and allow to marinate at least 3 weeks for the best flavour. They will be good for 6 months.

For water process canning of beans. Process jars in boiling water canner for 10 minutes unless you live over 1000 feet above sea level then you will need to process the jars for 15 minutes. Remove canner lid and turn off heat, leaving jars in hot water for 5 minutes. Remove jars and allow them to rest on a towel, undisturbed for 24 hours. Check for seal after the 24 hours; lids should not flex up and down when center is pressed. For the best flavour, allow the beans to stand for 4 to 6 weeks before eating.

Store jars in cool, dark place. They are shelf stable for 1 year and good in the fridge for 6 months after opening.

Recipe shared by: J. Marshall

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