Try this Curried Spicy Pickled Green Beans recipe, or contribute your own.
Suggest a better descriptionCombine the vinegars, water, salt, garlic and ginger in a 3-quart nonreactive (such as ceramic or enameled cast-iron) saucepan over high heat. Bring to a boil, then turn off the heat, cover and steep for no more than 10 minutes.
Meanwhile, pack the beans in the jars well, tucking in as many beans as possible. It is sometimes helpful to alternate tops and tails, allowing more beans fit in the jar.
Add 1 lemon peel strip, 1 teaspoon cumin seed, 1/2 teaspoon coriander seed and 1/4 teaspoon white peppercorns to each jar.
Stir the brine to ensure the salt has dissolved; discard the ginger and garlic. Pour the still-warm brine over the green beans, leaving 1/2 inch of head space. Use a flat plastic knife, a chopstick or a bubbler to gently press around the inside of the jar to dislodge any air bubbles.
Clean the rim of each jar, place the warmed lids and finger tighten the rings (not too tightly). Process in the boiling water bath for 10 minutes. Use the jar lifter to transfer the jars to a clean, folded dish towel to cool for several hours.
Label and date the sealed jars. Let the pickles cure for at least a week (they’re even better after two weeks.) Store in a cool, dark place for up to 1 year. Refrigerate after opening.
NOTE: Water-bath canning safely seals high-acid, low-pH foods in jars. The time for processing in the water bath is calculated based on the size of the jar and the consistency and density of the food. For safety's sake, do not alter the jar size, ingredients, ratios or processing time in any canning recipe. If moved to change any of those factors, simply put the prepared food in the refrigerator and eat within a week.
Fill a large canning kettle or deep stockpot two-thirds full with water. To keep the jars from rattling against the pot, place a rack in the pot. (A cake rack works well; a folded dish towel is equally effective.) Sanitize the jars in a short dishwasher cycle or by boiling them in a canning kettle or pot for 10 minutes. Fill a small saucepan with water and add the rings. Bring to a boil over high heat, slip in the lids and turn off the heat.
Use a jar lifter or tongs to lower the filled, sealed jars into the boiling water bath, keeping them upright. When all of the jars are in place, the water should be 1 to 2 inches above the jar tops. Add water as needed. Bring the water to a low boil before starting the timer for processing.
At the end of processing, turn off the heat and let the jars sit in the water bath until the boiling has stopped. That will reduce siphoning, in which the food burbles up under the lid, breaking the seal. Use the jar lifter or tongs to transfer the jars to a folded towel, keeping them upright. Leave the jars until they have completely cooled, at least 12 hours. Remove the rings and test the seal by lifting each jar by the lid. The lid should hold fast. Label and store in a cool, dry, dark space.
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RECIPE SOURCE
From Cathy Barrow, author of "Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving" (Norton, November 2014).
Tested by Cathy Barrow.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1518g) | ||
Recipe Makes: Servings | ||
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Calories: 145 | ||
Calories from Fat: 17 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.6mg | 1 % | |
Potassium 160.2mg | 4 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 3.5g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 145
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