Pickled Green Beans

[rmelkaddict]

Does anybody have a good recipe?
Thanks

[Thunnus]

Just google "pickled green beans" and you should get more than enough recipes. You should be able to use the same recipes for asparagus!

[slow drawl]

Google fermented beans, there is a recipe by Linda Ziedrich (The Joy of Pickling) that is very easy and absolutely delicious.

[ChrisCurtis]

Originally Posted by slow drawl

Google fermented beans, there is a recipe by Linda Ziedrich (The Joy of Pickling) that is very easy and absolutely delicious.

did that, lots of links with her name but no recipe. do you have a direct link?

[slow drawl]

Originally Posted by ChrisCurtis

did that, lots of links with her name but no recipe. do you have a direct link?

I actually have the book, but I came across the recipe also while surfing for others.
There are so many links I don't remember which one it was under.

[Lefty]

Ingredients

2 pounds fresh green beans, rinsed and trimmed
4 cloves garlic, peeled
8 sprigs fresh dill weed
4 teaspoons salt
2 1/2 cups white vinegar
2 1/2 cups water
Directions

Cut green beans to fit inside pint canning jars.
Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

[Lefty]

Another one....

Ingredients

2 1/2 pounds fresh green beans
2 1/2 cups distilled white vinegar
2 cups water
1/4 cup salt
1 clove garlic, peeled
1 bunch fresh dill weed
3/4 teaspoon red pepper flakes (optional)
Directions

Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

[native steelie]

google dilly beans for a great alternative. they are so good!

[StickFish]

Do you use Kosher salt in these or pickling salt?