Spicey Lemon Pickled Beans

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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. 

 

Spicy Lemon Pickled Beans
Serves 3
Makes 3 to 4 pints
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Ingredients
  1. 2 lbs fresh green beans cleaned, trimmed, and cut to fit in jars
  2. 2 1/2 cups apple cider vinegar
  3. 1 1/2 cups water
  4. 1 Tbsp salt
  5. 1 Tbsp sugar
  6. 1 Tbsp pickling spice, divided into each jar
  7. strips of lemon rind
Instructions
  1. Prepare the canning jars, lids, rims and utensils
  2. Combine the vinegar, water, salt and sugar in a saucepan. Bring the mixture to a boil.
  3. Add the beans, cover, return to a boil.
  4. Boil for one minute
  5. Remove the bean
  6. Bring the liquid to a boil again.
  7. prepare to can the pickles
  8. remove hot jars from the water bath canner
  9. drop the flat lids into the boiling water
  10. add 1 tsp. pickling spice to each jar
  11. add 1 strip of lemon rind to each jar
  12. add the beans to the jar, packing them lightly
  13. pour the hot vinegar liquid into each jar filling to 1/2 inch headspace line
  14. wipe the rim of the jars
  15. apply the flat lids to each jar
  16. apply the bands
  17. process 10 minutes in a boiling water bath canner
Notes
  1. After the jars have cooled slightly, store the jars on their side. Enjoy after 24 hours!
  2. 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.
Adapted from Lemon Spiced Bean Pickles in the Complete Book of Small Batch Preserving
Adapted from Lemon Spiced Bean Pickles in the Complete Book of Small Batch Preserving
Timber Creek Farm https://timbercreekfarmer.com/