Pickled Green Beans with Water Bath Canning Option
Let’s pickle some green beans. You can flavor these beans however you desire, I’ve just shared how I like to do mine
You can either store these beans in the refrigerator for up to 3 months or you can water bath can them for long term storage.
This recipe makes 6 pint sized jars
You will need to know what altitude you are sitting at, a quick internet search will give you that answer, then make any adjustments to the timing if required
1,001 to 3,000 feet increase processing time 5 minutes
3,001 to 6,000 feet increase processing time 10 minutes
6,001 to 8,000 feet increase processing time 15 minutes
8,001 to 10,000 feet increase processing time 20 minutes
Equipment:
6 pint sized mason jars with lids
Saucepan, non-reactive
Whisk
Canning funnel
Ladle
Canning Equipment:
Paper towel
White vinegar
Debubbler or butter knife
Water bath canner
Jar lifter
Dish towels or drying mat
Ingredients:
3 ½ lbs. Green Beans, washed with stems removed
5 cups White Vinegar with 5% acidity
2 cups Water
1/3 cup Pickling & Canning Salt
Grape Leaves, Oak Leaves, Black Tea or “Pickle Crisp”, see notes
1 ½ TBSP Pickling Spice or 1 ½ tsp Crushed Red Pepper Flakes, optional
12 sprigs of Dill, optional
Garlic cloves, optional
Onion, thinly sliced, optional
Instructions:
In a small sauce pan combine the vinegar, water, salt & pickling spice. Whisk until the salt is fully dissolved
Bring the brine to a boil & remove from the heat
Refrigerator Instructions:
Place grape leaf, garlic & onions (if using) as well as a few sprigs of dill into the bottom of the jar
Pack the jars with the beans
Using a canning funnel add the hot brine to the jars being sure to cover the beans. If you are using pickle crisp add it to the jar
Allow the jar to cool to room temperature
Add the lid to the jar & place in the refrigerator
Allow the beans to sit for a minimum of 4 hours to overnight before enjoying
Shelf life:
for best flavor consume within 3 months
Canning Instructions:
Prepare your jars by placing them into your water bath canner & bring the water to a boil.
If you are using a NESCO electric canner use the “brown” function with the lid open to warm up the water
Prepare your brine as stated above
Carefully remove the jars from the water
Place a grape leaf, garlic & onions (if using) as well as a few sprigs of dill into the bottom of the jar
Pack the jars with the beans
Using a canning funnel add the hot brine to the jars being sure to leave 1/2” headspace
Debubble your jars. Add more brine if required. If you are using pickle crisp add it to the jar
Wipe the rim of the jar with a bit of vinegar on a paper towel
Place the lid & ring on the jar. Do up the ring finger tight then just a little bit more
Carefully put the jars back into the water bath canner.
Turn the burner on high, bring the water to a rolling boil then add the lid & start timing. The jars will need to process for 10 minutes, being sure to make any adjustments for altitude.
If you are using a NESCO electric canner close the lid, choose the “water bath” function & set the machine with the appropriate amount of time. Set the jigger to “exhaust”. Hit “start” once. When the machine is producing a steady stream of steam hit “start” again to begin the timer
After the correct amount of time has elapsed turn off the heat & remove the canner lid. Allow the jars to rest in the canner for 5 minutes
If you are using a NESCO electric canner unplug the machine once the timer runs out & the machine turns itself off. The machine will take a few minutes to release all it’s pressure so you can open the lid
Using a jar lifter carefully remove the jars & place them on a tea towel where they can sit undisturbed for 12-24 hours
In whatever order you prefer remove the rings, check the seals & wash the jars
Shelf life:
Store the jars without the rings in your pantry or cold room. As long as the seal doesn’t fail these beans will be good for 12-18 months. Store any opened jars with the rings in the refrigerator.
Image of a small white plate of green beans in front of 6 pints sized jars