Description
Deliciously zesty canned pickled beans with garlic and spice.
Ingredients
Scale
- 4–5 lbs green beans, washed & trimmed to fit pint jars
- 6 cups white vinegar or apple cider vinegar
- 3 cups water
- 3/4 cup granulated sugar
- 3 tbsp pickling spice
- 1 tbsp pickling salt or pure fine sea salt
- 14 garlic cloves, peeled & halved
- 1/8 tsp red pepper flakes per jar (or to taste)
Instructions
- Keep the water in your canner simmering. Measure and cut the green beans so they stand below the 1/2 inch headspace in your pint jars.
- In a large stockpot, mix the vinegar, water, sugar, pickling spices, and salt. Bring this blend to a rolling boil before reducing the heat to let it simmer for about three minutes.
- Place two garlic halves and a dash of red pepper flakes in each jar. Tightly pack the trimmed beans and pour the hot brine over, leaving a 1/2 inch headspace.
- Run a chopstick along the jar sides to eliminate air bubbles. Wipe the rims clean to remove residue, place the lids, and screw them fingertip-tight. Process the jars in a boiling water bath for ten minutes.
- Let the jars rest in the canner for five minutes before removing them. Cool them for 12-24 hours, then check seals.
Notes
The flavors meld beautifully when you allow the beans to sit for three to four weeks before consuming.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Canning
Nutrition
- Calories: 35 per serving
- Sodium: 300 mg per serving
- Protein: 1 gram per serving