Lemon and Bay Leaf Bean Pickles

From B&G canning mag. Also good for a spicy bloody mary garnish. Green or yellow beans or mixed.

• Ready In: 45 mins
• Serves: 16
• Yields: 4 Pints

Ingredients

• 2 1⁄4 lbs  fresh  beans, trimmed (about 11 cups)
• 2 3⁄4 cups water
• 2  cups white wine vinegar
• 1⁄2 cup sugar
• 1⁄3 cup lemon juice
• 1  tablespoon pickling salt
• 8  bay leaves
• 4  teaspoons whole black peppercorns
• 8  slices lemon peel

Directions

1. 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.
2. 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.
3. Poor hot liquid into jars, leaving 1/2" headspace. Remove bubbles, wipe rims and add lids.
4. Process in water bath for 10 minutes. Start timing once water is boiling.