In the spirit of total honesty, I did not think that I would like these pickled beans at all. It was my week for prepping for canning class and I needed something different to present to the students. We had agreed to do something pickled but most of the vegetables are not in season yet, so no deal there. I resorted to purchasing green beans in a bulk bag at the grocery store.
I made the recipe but did not try it, went ahead and canned the pickled beans, and packed them up for the day of class.
Even during the class, I said that I had not tried them yet. I don’t particularly like bean salad and eating cold beans just doesn’t appeal to me. When we passed around the taste testing samples and everyone began to try the recipe, I held my breath. And then, they asked for more! This was incredible. I had to taste the beans. Now, I can say with out hesitation, these are delicious. The hint of lemon is the key for me. Try a small batch and see if you agree.
Note- you do not have to store the jars on their sides as stated at the end of the recipe. That is a mistake and the plug in won’t let me edit.
- 2 lbs fresh green beans cleaned, trimmed, and cut to fit in jars
- 2 1/2 cups apple cider vinegar
- 1 1/2 cups water
- 1 Tbsp salt
- 1 Tbsp sugar
- 1 Tbsp pickling spice, divided into each jar
- strips of lemon rind
- Prepare the canning jars, lids, rims and utensils
- Combine the vinegar, water, salt and sugar in a saucepan. Bring the mixture to a boil.
- Add the beans, cover, return to a boil.
- Boil for one minute
- Remove the bean
- Bring the liquid to a boil again.
- prepare to can the pickles
- remove hot jars from the water bath canner
- drop the flat lids into the boiling water
- add 1 tsp. pickling spice to each jar
- add 1 strip of lemon rind to each jar
- add the beans to the jar, packing them lightly
- pour the hot vinegar liquid into each jar filling to 1/2 inch headspace line
- wipe the rim of the jars
- apply the flat lids to each jar
- apply the bands
- process 10 minutes in a boiling water bath canner
- After the jars have cooled slightly, store the jars on their side. Enjoy after 24 hours!
- I hope you like the recipe as much or more than I did. I have been putting the beans in a dish and snacking on them like we sometimes do with a dish of olives.