Nothing says southern tradition like picking green beans from the vine in the summer sun. Put a little spin on this vinegar based rendition of the magic bean.
4 cups baby green beans (haricot verts)
2 tablespoons olive oil
¼ cup minced shallots
2 small beets, roasted and chopped
1 tablespoon chopped fresh thyme
Zest of 1 orange
Salt and pepper
- Prepare your water-boiling canning pot. Ready your sterilized jars by boiling in canning pot for 5 minutes then remove the jars and rings. Remove lids from the saucepan. Use a jar lifter to protect your hands. Allow the jars, rings, and lids to cool.
- Rinse your beans in cool water. Prepare your beans by trimming the ends of each to fit below the lowest part of the jar’s mouth, about ½ inch below the rim. Briefly set aside. Place all ingredients in your jars, beginning with your spices and herbs, and end with your beans.
- Prepare your brine by adding vinegar, water, and canning salt to your saucepan. Heat on low to medium until your salt has completely dissolved. Slowly stir with your wooden spoon (this may take 3-5 minutes). Do not boil.
- Pickle your beans by carefully pouring or ladling your brine into your jars. Allow your funnel to assist you. Fill to the lowest part of the jar’s mouth, about ½ inch below the rim. Make sure your brine completely covers your beans. Use your wooden spoon to press your beans down into the brine if needed. Remove air bubbles by using a wooden spoon to guide them out.
- Wipe your jars clean, especially the rims, with a warm, damp towel. Add your lids and rings. Tighten.
- Submerge your jars into water-boiling canning pot. Allow them to boil for 5 minutes. Begin your timer once your water is boiling. Adjust for altitude if needed. Carefully remove your jars from the water using your jar lifter and set them on a towel or drying rack to cool.
- Once cooled, either listen for your jar to “pop”, an audible indication it has sealed, or push the center of the lid to see if it pops up and down. If it doesn’t, it’s sealed. Date your jar, and store for up to a year. (If the lid does pop up and down, it did not seal. Simply put that jar in your refrigerator and enjoy within a month).
Recipe ByThe Wiley Canning Company