Ingredients for Bean Pickles
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How to Make Bean Pickles
- Wash 1 pound of fresh green beans thoroughly and trim the ends.
- Bring a large pot of salted water to a rolling boil. Add the green beans and blanch for 3-5 minutes, or until they turn a vibrant green but are still crisp-tender. Immediately transfer to an ice bath to stop the cooking process.
- While the beans are cooling, prepare your jars: sterilize 4-6 pint-sized mason jars and lids in boiling water for 10 minutes.
- Drain the green beans completely. Pack them tightly into the sterilized jars, leaving about ½ inch headspace at the top.
- In a saucepan, combine 1 cup white vinegar, 1 cup water, ½ cup sugar, 2 tablespoons salt, and 1 teaspoon mustard seeds (optional). Bring to a boil, stirring until the sugar and salt dissolve completely.
- Carefully pour the hot brine over the green beans in the jars, leaving ½ inch headspace. Remove any air bubbles by gently tapping the jars.
- Wipe the rims of the jars clean, place the lids and rings on tightly, and process in a boiling water bath for 10 minutes (adjust time based on altitude – consult a canning guide for specific instructions).
- Remove jars from the water bath and let them cool completely. You should hear a satisfying ‘pop’ as the jars seal. Check the seals by pressing down on the center of each lid; if it doesn’t flex, it’s sealed!
Nutrition Information (Approximate per serving)
Sodium
786 g
Sugar
0g
Fat
0g
Carbs
0g
