PICKLED GREEN BEANS
by Hannah Morrill
I love green beans as much as the next girl. Lemon dill, stir-fried with beef, smothered with mushroom soup and baked under a layer of French fried onions, I love them. But this past summer I was astounded by how they just wouldn't quit growing. I'd pick grocery-bagfuls only to come out a week later and find the plants full again, dangling with lovely crooked beans. Scouring some 1980's Technicolor cookbooks (“The Victory Garden Cookbook“ by Marian Morash was my favorite) I found a recipe for pickled dilly beans. And while I admire Marian and her bountiful spreads, her recipe called for a little further instruction.
Ingredients
- 2 lbs fresh green snap beans
- 4 small garlic cloves
- 4 heads of dill or 4 tsp dill seeds
- 1/2 tsp of red pepper flakes
- 2 1/2 cups of white vinegar
- 2 1/2 cups of water
- 4 tbsp kosher salt
Instructions
Wash beans and break off the stem ends. (Note: This was extremely time consuming. Consider paying a little kid to do this part.)
Peel garlic. In each of 4 sterilized pint jars, put 1 garlic clove, 1 head or 1 teaspoon dill seeds, and a pinch of red pepper. (Note: Sterilizing pint jars means submerging the jars in boiling water for five minutes. It took about three weeks for me to get the giant pot of water boiling, so plan accordingly.) [Editors Note: I'm paranoid and boil mine for 15 minutes!]
Fit beans in jars, allowing 1/2 inch head room at the top of each jar, trim beans if necessary. (Note: Trimming the beans is always necessary. Poultry shears worked perfectly when I feverishly realized none of my beans were fitting.)
Bring vinegar, water, and salt to a boil. (Note: This is terrifying! Boiling vinegar fills the room with an asphyxiating mist, but I guess that's normal. In all her photos, Marian is the picture of health.)
Pour over beans, filling to within 1/4 inch of the rim. Fasten jar top according to manufacturers directions and place in a boiling water bath, covering lids with 2 inches of water. Process at a hard boil for 5 minutes. Remove, and cool. (Note: My jars didn't seal the second I took them out of the boiling water, and convinced I would definitely contract botulism, I started over. I later learned jars won't seal until they completely cool, which can take up to twenty-four hours.)
Other options: All notes aside, these pickled beans are delicious. I added fennel to one batch and extra cloves of garlic to another. But you might not want to try those variations until you're a little more experienced.
Related Links & Resources
Measuring the Limits of the Kitchen A young urbanite has her go in this feared domain.
Pickled Peril A 'cautionary' tale and gentle introduction to the art of 'putting up food'.
Herbal Vinegars Making tasty and healthy herbal vinegars is as easy as stepping out into your own backyard.
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