Hot Pickled Green Beans:

READY IN: 45mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small saucepan, over high heat, bring the first 9 ingredients to a boil, then turn off the heat, stirring until dissolved. Add the chilies and garlic. Remove from heat.
  • Wash and trim the green beans. Bring a large pot of water with the 1 teaspoon salt to a boil over medium heat. Add the beans. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse immediately with cold water and put them in an ice bath for 10 minutes. Drain well.
  • Pack beans in sterilized jars then cover with the vinegar mixture.
  • Place lids and caps on cleaned rimmed jars.
  • Process in a hot water bath for 5 minutes, remove and cool in a draft free spot for 24 hours.
  • You can also put them in sterilized jars and refrigerate instead of doing the canning process. Let flavors meld for 1 week. Just keep under refrigeration and eat within 1 month.
  • I canned 2 jars and the 3rd was what I had left over for munching which was refrigerated.
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