Just the thing to garnish a brunch Bloody Mary, these pickled green beans come from Jam It, Pickle It, Cure It.
Pickled Green Beans
Makes 3 pints
A Bloody Mary without this must-have garnish would be a lonely brunch cocktail, aching for the snap, salt, and brine of these crisp and piquant pickles. The ingredients for this recipe aren’t complicated- you probably have the spices on hand-and in a few short minutes of assembly you’ll have fresh, flavor-forward pickles on hand for weeks to come. If green beans aren’t your thing, you can use this recipe to pickle cucumber spears, carrot sticks, small cauliflower florets, or- for the bold and zesty amount you- whole garlic cloves.
3 lbs. green beans, stems intact, washed & dried
9 cloves garlic, crushed
3 cinnamon sticks
3 bay leaves
3 tablespoons yellow mustard seeds
3 tablespoons brown mustard seeds
6 tablespoons dill seeds
3 tablespoons black peppercorns
6 teaspoons kosher salt
1 ½ & 2 ¼ cups distilled white vinegar
3 clean canning pint jars with lids
Instructions
Add one-third of the green beans, garlic, spices, and salt to each jar. Fill each jar halfway with vinegar (about ½ to ¾ cups). Top off each jar with cool water. Seal each jar with a lid, and shake gently to dissolve the salt and distribute the spices. Refrigerate for at least 3 days.
How to Store It
Refrigerated pickled green beans will be at their prime for 2 weeks but will keep for about 1 month.
How to Can It
In a nonreactive saucepan, combine the vinegar, 6 cups of water, and the salt and bring to a rolling boil to dissolve the salt. Divide the beans, garlic, bay leaves, and spices evenly among 3 sterilized pint jars as directed, leaving about 1-inch headspace. Pour the boiling vinegar solution into the jars, immersing the beans fully and leaving ½ inch headspace. Process in a hot-water bath for 10 minutes at altitudes up to 1,000 feet, 15 minutes at altitudes up to 6,000 feet, and 20 minutes at altitudes over 6,000 feet.
Variation
For super-duper garlic pickles, substitute 6 cloves of garlic and 4 extra tablespoons of dill seeds for the cinnamon, bay leaves, and mustard seeds. Vampires need not apply.
Jam It, Pickle It, Cure It by Karen Solomon. Photography by, Jennifer Matine. Ten Speed Press, $24.95
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