cold canned pickled runner beans
From capedread 15 years ago
- - to make
- Serves 48
these beans are cold-pickled rather than canned. Crispy and delicious, They will stay fresh for several months as long as they're kept cold -- if they last that long!!!
Ingredients
- * 1 cup tarragon vinegar shopping list
- 2 cups water shopping list
- 4 (1 pint) canning jars with lids and rings shopping list
- 2 pounds fresh green beans, rinsed and trimmed shopping list
- 4 sprigs fresh dill shopping list
- 1 teaspoon celery seed, divided shopping list
- 1 teaspoon mustard seed, divided shopping list
- 1 teaspoon crushed red pepper flakes, divide shopping list
- 1 tablespoon whole black peppercorns, divided shopping list
- 4 cloves garlic, peeled and cut in half lengthwise shopping list
- 1/2 teaspoon salt, or as needed shopping list
How to make it
- Stir the tarragon vinegar and water together in a bowl.
- Pack each jar with green beans so they stand on end without crowding.
- IN EACH JAR
- place 1 sprig of fresh dill,
- 1/4 teaspoon of celery seed,
- 1/4 teaspoon of mustard seed,
- 1/4 teaspoon of red pepper flakes,
- 8 to 10 whole black peppercorns,
- 2 garlic clove halves.
- and a pinch of salt
- fill the rest of the space in the jars with the tarragon vinegar-water mixture,
- place the lids on the jars, and refrigerate
- can start toeat next day = keeps for months
People Who Like This Dish 3
- raddad Nowhere, Us
- quaziefly ALL POINTS
- hammer7171 Orlando, FL
- capedread Peterborough. Cambridgeshire, GB
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