Thursday, August 25, 2011

beans taste better pickled

Growing up, we never put food up.  Who needs to put food up when you can go to the grocery store and buy anything, all year round? 

Two years ago, I tried my hand at canning. And what keeps me coming back is the experience of opening a jar of pickles or beets or tomato sauce to share with friends and family on new years eve. knowing that i grew the garlic and dill and beans that we are enjoying during the dead of winter is an incredible feeling. and so i put up what i can!

this year, i started with dilly beans.  easy, fast, so tasty!

2 pounds green beans, washed and trimmed
16 cloves garlic
lots of dill
4 teaspoons red pepper flakes
8 teaspoons mustard seed
8 12-oz ball jars
4 cups white vinegar
4 cups of water
1/2 cup kosher salt

1. Start by sterilizing the jars--place jars and lids in boiling water for 10 minutes.
2. Fill your jars with all the fixings ( split beans, dill, garlic, red pepper, and mustard among 8 jars)
3. Bring water, salt and vinegar to a boil.
4. Pour brine into each jar, leaving a solid 1/2 inch of space between rim of jar and brine. Cap the jars.
5.  In large pot, bring water to a boil.  When you put your jars of beans in the water, the water should cover the jars be a few inches.
6. Boil full jars for 10 minutes (more or less depending on your location, read more)
7. Wait at LEAST two weeks to enjoy.

No comments:

Post a Comment