Lemon and Bay Leaf Bean Pickles
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
4 Pints
- Serves:
- 16
ingredients
- 1020.58 g fresh beans, trimmed (about 11 cups)
- 650.62 ml water
- 473.18 ml white wine vinegar
- 118.29 ml sugar
- 78.78 ml lemon juice
- 14.79 ml pickling salt
- 8 bay leaves
- 19.71 ml whole black peppercorns
- 8 slice lemon peel
directions
- In 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.
- Add 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.
- Poor hot liquid into jars, leaving 1/2" headspace. Remove bubbles, wipe rims and add lids.
- Process in water bath for 10 minutes. Start timing once water is boiling.
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RECIPE SUBMITTED BY
Coppercloud
United States