This is a variation of an Emeril Lagasse recipe that I found on foodtv.com. They’re a fresh taste that’s different from the usual pickled dill green beans.
Look here for directions on sterilizing canning jars and lids. Taking shortcuts in canning is never a good idea.
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Pickled Green Beans with Lemon and Rosemary
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Ingredients
- 4 lb fresh green beans
- 8 sprigs fresh rosemary
- 8 cloves garlic peeled
- 8 strips lemon peel about the length of the lemon
- 5 cup water
- 5 cup vinegar
- 6 tblsp pickling salt
- 4 tblsp sugar
- 8 dried chili peppers anything that will add just a touch of heat
Instructions
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You'll need 8 pint jars and lids.
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Get out your big canner, put the empty, clean jars in it, and boil enough water in it to cover the jars by about an inch.
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Boil the lids in a separate pan, then turn down to a simmer.
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Trim the beans to fit in the jars.
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While the jars are sterilizing, combine the water, vinegar, salt, and sugar in a pot and bring to a boil. Simmer for a couple of minutes, stirring occasionally, until the sugar and salt is dissolved.
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After the jars have been in the boiling water for ten minutes, take them out of the canner
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Divide the beans, rosemary, garlic, lemon peels, and chilies evenly among the jars.
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Pour the hot liquid into the jars, leaving about a half-inch to the top of the jars.
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Wipe all the rims of the jars and screw the hot lids on tightly.
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Put the filled, closed jars back in the canner, bring back to a boil, and boil for 15 minutes.
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Lift the jars out gently and let sit until cool. If you can, let them sit undisturbed overnight to be sure the lids stay sealed.
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Store the jars in a cool, dark place for at least three weeks to allow the flavors to blend.
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Once you open a jar, refrigerate it.
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If you don't want to can these beans, cover the beans with the pickling liquid and keep refrigerated. Let sit for at least a few days before eating.
