Verna’s Pickled Green Beans and Beet Relish
Photo Credit : Matt KalinowskiThis recipe for pickled green beans won Verna Soini of Fitchburg, Massachusetts, more than a few blue ribbons. She shared it with Yankee, alongside her prizewinning recipe for Beet Relish, back in 2008.
Yield:
4 pintsIngredients
2 pounds fresh green beans
1 teaspoon cayenne pepper
4 stems fresh dill or 4 teaspoons dill seed
4 garlic cloves
2-1/2 cups water
2-1/2 cups white vinegar
1/4 cup salt
Instructions
Trim green beans into 4-inch pieces. Pack beans lengthwise into 4 hot 1-pint canning jars, leaving 1/2-inch head space. To each jar, add 1/4 teaspoon cayenne pepper, 1 dill stem (or 1 teaspoon dill seed), and 1 garlic clove. In a medium-size saucepan, bring remaining ingredients to a boil. Pour boiling liquid over beans, leaving 1/2-inch head space. Run a hot knife along the inside of the jar to remove air bubbles. Wipe jar rims. Seal tightly. Process 40 minutes in a boiling-water bath (for canning and safety instructions, see the link below). Remove and cool. You’ll hear the lids “pop” when they seal. Let pickled green beans stand at least two weeks before tasting to let the flavor develop.
