May 18, 2010

Pickled Green Beans

About Canning

There are two canning groups: acid foods like tomatoes, fruits, pickles, relishes etc and low-acid foods like meats, vegetables, soups etc. Recipes like the one yesterday, Pickled Okra and the one today are of the acid group and processed in a boiling water bath to reach the 212 degrees F. (some say 180) but I do it as taught.

Use a vessel deep enough to allow water to come two inches above the jars and another inch or so for boiling room. Place jars on a rack to allow circulation. If canning cool uncooked ingredients pour hot water into the pot containing the jars and if canning hot, cooked ingredients, pour in boiling water. Canning time begins when the water starts to boil and needs to boil continuously for the time required. Cover the jars with a tight fitting lid.

Sterilizing is the first step of preserving foods. Use only jars made for canning and sterilize all jars, lids, rings or seals and tools before starting. Wash jars, lids and items with hot, soapy water. Rinse well and arrange jars and lids open sides up on a tray. Leave in a preheated 175 F degree oven for 25 minutes. On the other hand, you can boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Never touch with your fingers the inside of sterilized jars, lids or the ring itself – use sterilized tongs or a clean cloth.

Packing: It is best to heat fruits in syrupy solutions and vegetables in pickling brine before packing. You can heat tomatoes without adding additional liquid and pack in the natural juice, which will cook out. Have food at or near boiling point when filling jars, always pack loose, and with the correct space required at the top. Work out any air bubbles using a clean plastic knife or spatula. Wipe jar mouth, inside, top and outside, with a clean damp cloth or paper towel. Adjust lids immediately – refer to manufacturer’s directions.

Process the jars at once in the water bath for the recommended time. Remove and let jars cool naturally. When at room temperature, check to see if they are sealed – if not, refrigerate for immediate use or reprocess. If using bands, you may remove them the next day. Store foods in a cool dark dry storage place at about 70 degree F for best preservation. There are many sites devoted to preservation of foods and canning. Angie at Southern Grace Gourmet gives another take on how she puts away foods. Take a look and at her wonderful recipes.
Now on to today’s recipe. I used about 6 pounds to get 4 pounds of perfect, 4-inch lengths. Enjoy!

Pickled Green Beans
makes 10 pints
Great out of the jar ~ especially good with a Bloody Mary

4 pounds trimmed fresh green beans
5 cups white vinegar
5 cups water
1/2 cup salt
    For each jar:
    1/2 teaspoon crushed red pepper
    1/2 teaspoon mustard seed
    1/2 dill seeds
    2 garlic cloves
      Wash and cut ends to fit in tall one-pint jars leaving 1/2 inch from top of jars. Bring vinegar, water and salt to a boil. Place spices in each jar, pack with green beans and pour liquid into jars leaving 1/4 inch head space. Process jars in a water bath for 5 minutes after return boil.

       From my family cookbook Grits to Guacamole


      1. I am so so so glad you posted this! I am determined to do some pickling this summer (if my garden cooperates!!).

        I now have this printed out and am going to put it on the side of my fridge so that, when the time comes, I'll pickle things the Drick-way!

      2. hey thanks Emily, this is how I was taught, hometown with Zig you know....

      3. Very inspirational, your green bean pickles look very good, I love it when someone shares homemade pickles with me, maybe I'll try making some of my own this summer.

      4. I have decided that you could pretty much pickle anything and it would be delicious! I bet those beans would be great with just about anything....
        thanks for making it look so easy..I'm with Emily, I have to try pickling the Drick way

      5. I tried making these last summer and they were a disaster. Thank you for a good recipe for this summer's beans.

      6. Good with bloody mary? I have not tried....

      7. This looks like a great recipe, and thanks for the mention!

      8. I want to start pickling away!!!!!

      9. You got me at bloody mary! I have always wanted to learn to can and I think this will be my fist attempt. Thank you for sharing.

      10. Do you need to be concerned about botulism with dilled green beans when they contain vinegar? and are processed in water bath for 5 minutes? Also for added protection should one freeze the jars after canning? Thank you

      11. @Anonymous – what concerns me is your mother… why would she give you that name, maybe its your nationality, I don’t know but I do thank you for your concern – you see, in reality, green beans are borderline in the low acid group, around ph 5 I believe whereas 4.6 is the cutoff for waterbath vs pressure canner, so I was taught. Now white vinegar normally runs 4% acidic… I think this relates to your question as I don’t think dill seed causes botulism. Besides, this recipe has been made by many family members for 3 generations, many have died but not from these green beans…..but if you feel better, use a pressure cooker…5 minutes, as it reads, it the time after the water comes to a full boil

      12. Sounds delicious. This is a recipe that we will have to try!

      13. I just made some beans and they taste great, thanks! I left the beans a little long in the jar and some stick up in the headspace out of the vinegar/brine. Is this OK??