This last summer some friends who live across the street at my parents place in Kelowna ended up having more green beans then they knew what to do with. These people often have an amazing backyard garden that produces a ton of fresh veggies and fruit. They are so kind and often share with my parents and vice versa, my parents grow an amazing little garden as well that often produces more cucumbers and tomatoes then we know what to do with! There is a reason I go back to the Okanagan in the summer and enjoy all that produce and can, because we just do not produce the same results here in Calgary.
Back to the green beans, so my parents neighbors brought over this nice large bowl full of these gorgeous green beans. I actually have had a hate on green beans for a long time, then when I served my mission in West Virginia that hatred grew, we ate A LOT of green beans. Last summer changed that all for me, we canned a few jars of these green beans and ate some fresh, man I am telling you how crisp they are freshly picked will blow your mind. These two little jars I canned, I thought would be more then enough, well I was wrong! My son downed an entire jar himself in one day. Within a few days the next little jar was all gone, he was pretty sad because he loved those green beans.
Well last month I went to Costco (as usual) and saw their fresh green beans with all the produce and thought I would get some. Colton was so excited and couldn't wait to munch on some at home. I knew we wouldn't be able to eat them quick enough so I looked up how to pickle some without using a caner. I found a few good references and my favorite was probably fromFlavour and Savour, now I didn't have fresh dill, so I made do with what I had on hand. Yesterday I busted open the one jar, they taste great and again my son has eaten about half the jar. He could choose a worse snack right??
Refrigerator Pickled Green Beans
fresh green beans, enough to completely fill two 500ml or pint jars
2 cups of vinegar
2 cups of water
4 teaspoons of sugar
2 to 4 cloves of whole garlic
3 teaspoons of coarse sea salt
2 teaspoons of dried dill, or 4 fresh sprigs of dill
6 whole black peppercorns
Make the brine first, and allow it to cool completely before using. Combine the vinegar, water, sugar, and salt in a small saucepan and heat to boiling. Remove from heat and let cool.
Prepare the beans by washing and removing the stems but leave the tip on. Fill the jar with the beans so you know exactly how many to use. If you need to trim some up so they will fit in the jar properly then do that now with a sharp paring knife.
Blanch and shock the beans to preserve their colour and crispness. Bring a medium sized pot of water to a boil, then add the beans and boil them for 30 seconds.
Remove the beans and immediately plunge into an ice bath, a large bowl filled with ice and water, this helps the beans to stop the cooking. Drain and set aside. Repeat the blanching and shocking steps till you cook all the beans.
Sterilize the jars and lids by washing in very hot soapy water, rinsing thoroughly and pouring boiling water over all. Let it stand for a few minutes.
Add the peppercorns, dill and garlic to the jars. Take the beans and stuff them into the jars, make sure there is 1/2 inch head space from the top. Carefully pour the cooled brine over top so that the beans are completely covered.
Put the lid on tightly with the ring, store in the refrigerator. Give it at least 2 days before you start eating them but it is better if you give it 2 weeks. It allows all the flavours to meld together.
I didn't have actual ice cubes so I had to use my reusable ones, it did the same trick!
This upcoming summer I am hoping to have a whole series of canning posts for all of you to use and look forward too. I have mentioned in the past about sharing the recipe to my Grandpas pickles... maybe... they are the best though and are great on sandwiches or just straight out of the jar.
This was just such a great simple way of preserving some veggies that I couldn't eat right away, it has that great crunch and saltiness that I love about pickled foods. This would be perfectly paired with a Spicy Virgin Caesar.
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