Homemade Green Bean Pickles (Dilly Bean) :Canned

I missed to post this recipe when it was still Summertime in the US. Well, regardless of the time of the year I decided to share it with those who might be interested in making Green Beans Pickles.  My life has been pretty busy since baby number 2 came along. Thankfully I was able to manage the garden (with my husband’s help mostly on the weekends), do some canning and food preservation, on top of my daily routine as a homemaker and mom to my boys. Life is good when you embrace it in a most optimistic way! 🙂

Okay, let’s talk about the recipe. It is easier when you have done canning before. But don’t be afraid to experiment carefully. In most of my pickle recipes I use similar brine recipe — Check out my Okra and Cucumber Pickles Recipe, with only a little twerk on spices and amounts. Just like any other pickles, Pickled Green Beans (also known as Dilly Beans) has an option to use sugar as part of the ingredient. In this recipe I did not put any sugar, however, if you are the type of person that likes sweet and sour food you may want to experiment by adding some sweetener. Just make sure that the sweet, salt and sour taste is balanced.

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PICKLED GREEN BEANS (Using water-bath process with refrigerated pickle green beans option.)

Classification: Vegetarian
Good source of fiber, vitamin K, manganese, vitamin C, folate, B-vitamins, chromium, calcium, magnesium, iron, potassium, omega-3, and many more…

Things you need:

water-bath canner (or a big pot), cooking stove, 3 quart canning jars with rings and lids, jar lifter,

INGREDIENTS:

green beans –  3-4 lbs {about 1 and half kg.])

water – 4 cups

apple cider vinegar (or fresh lemon juice, or white vinegar) – 3 cups (I don’t use equal ratio of water and vinegar, as I like my pickle to be more pleasant to my taste bud 🙂 )

salt (prefer canning/pickling salt) – 5 tablespoon (about 1/3  cup)

garlic – 1 clove (at least 6 pieces, 2 pieces each jar)

onion – medium size, strips

dill seeds – 1-2 tablespoons (1/2 teaspoon per jar)

mustard seeds (optional) – 1-2 tablespoon (1/2 teaspoon per jar)

chili powder  (optional,if you want a little spicy taste) – 1/4 teaspoon or a whole piece/diced of fresh hot pepper

PREPARATION:  Water-bath canning

Note: Don’t be confused as to why Pickled Green Beans is processed by water bath. Most homemade canned pickles are done by water boiling process, even though Green beans is a type of vegetable. The sour (acidic) brine is what makes it capable to process in water bath (boiling process). Unlike canning plain vegetables (except for tomatoes, and most fruits, because it is naturally acidic) they must be pressure-canned to cook the vegetable thoroughly, and to prevent bad bacterial growth that could cause botulism.

  1. Prepare the canning materials: Wash jars in hot soapy water (or in a dishwasher), rinse and set aside. Read here for more information and instructions on canning.
  2. Prepare Ingredients: Select fresh and tender green beans. Trim the ends. Wash and drain properly.
  3. In a big pot put 4 cups of water, apple cider vinegar, and salt (and sugar if necessary). Bring it to a boil for about 3 minutes. Set aside until jars are filled and ready. In another small pot, boil some water with the canning rings and lids in it. Simmer for about 2 minutes.
  4. At the bottom of the jars place 2 pieces of garlic (or 1 at bottom, the last piece on top of green beans), half a teaspoon dill seeds, onion strips (about 10 thin slices), and half a teaspoon mustard seeds. Arrange green beans tightly but gently. If there is enough space above, you can add a few more onion slices. Make sure you leave about an inch head space from the jar rim. Note: Increase the amount of cider vinegar or lemon if you want stronger (higher acidity) brine. Increase also the amount of salt. You can add more spices of your choices. More garlic or onions if you want. 
  5. Once the jars are filled, pour the brine into the jars (using a canning funnel). Leave an inch space from the rim. Wipe the rims with a damp washcloth. Put lids and rings on, tightening evenly.
  1. Place filled jars into the canning pot, with water about an inch above the jars. Bring water to a boil for about 15 minutes — depending on how fast the water heats up. Some preparations only require to keep the pickles-filled-jars in an almost boiling water to prevent the vegetable from getting too soft —not leaving the pickles boiling for too long in the water.7. After the process, remove jars using a jar lifter. Set on a towel and let it cool. Avoid extreme temperature change. Cover the top with another towel if necessary.8. After jars have cooled off; check for seal, lids have to be sucked down, not bulged out. Pickles in unsealed jars can be consumed first or be put in the refrigerator. Label jars or lids: name of the finished product, date or year. (Ex. Pickled Green Beans (A.Cider), 2015). Store in dark, cool temperature.Suggested Measurement for smaller batches: (If for some reason your brine preparation was not enough)

    3 cups water
    1 and 1/2 cups – cider vinegar/freshly squeezed lemon juice
    2 and 1/2 – 3 tablespoon salt (preferably canning salt because it is pure, no anti-caking agent

To make Refrigerated Green Bean Pickles using the same recipe.

A. Blanch green beans in boiling water for 15 seconds. Wash with icy-cold water right away to prevent further cooking, and preserve natural crispiness.
B. Arrange spices and green beans in jars. Add brine. Cover and refrigerate!
C. Enjoy after 24 hours!

Green Beans Preparation

Green Beans Preparation

Boiling Process

Boiling Process

Pickled Green Beans (Dilly Beans)

Pickled Green Beans (Dilly Beans)

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