From B&G canning mag. Also good for a spicy bloody mary garnish. Green or yellow beans or mixed.
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Units: US | Metric
- 1In large pot combine water, vinegar, sugar, lemon juice, and salt. Bring to a boil over med-high heat, stirring constantly until sugar is dissolves. Take off heat. Add beans, return to the boil, cook for 1 minute. Remove beans, keep liquid in pot. Return liquid to a simmer, covered.
- 2Add 2 bay leaves, 2 strips lemon peel and 1 teaspoon black peppercorns into hot sterlized pint jars. Pack hot beans into jars lengthwise, cut beans if needed. Leaving 1/2" headspace.
- 3Poor hot liquid into jars, leaving 1/2" headspace. Remove bubbles, wipe rims and add lids.
- 4Process in water bath for 10 minutes. Start timing once water is boiling.
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Nutritional Facts for Lemon and Bay Leaf Bean Pickles
Serving Size: 1 (61 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 25.4
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 437.3 mg
- Total Carbohydrate 6.6 g
- Dietary Fiber 0.0 g
- Sugars 6.3 g
- Protein 0.0 g
The following items or measurements are not included:
white wine vinegar