Canning my way into Summer
I started with ten pints and now a week later as I write this, I am down to four. After I finished with delivery, I will only have two. Boo hoo hoo. Looking on the bright side, my purpose was to give a jar to my neighbors on the block.
Now this recipe is similar to my grandmother’s one that I posted a while back but I changed it a bit to reflect a more us, a more southerly Alabama taste and one with Max’s approval. Max as you know is our
pet son and best friend. I always put a label on my canning items and since Max loves green beans and the fact that everybody in the Oakleigh District knows Max, I thought these should have his name on them. It is so true that every one knows Max. As we walk around the neighborhood, everyone waves and yells ‘Hey Max’, even folks I have never seen. Strangers in cars, on bicycles and joggers too. Craziest thing I know.
And in case you are wondering, Prince Maxwell is part of his name and the plaid background is the official plaid of the Maxwell clan.
Enough – on to the recipe . . .
These are spicy, wonderful flavored and I can eat them right out of the jar. I cannot wait to serve them in Bloody Marys although I know I will have to make another batch. The first jar we opened, I added on our vegetable plates we enjoy during the week and these were especially good with the butter peas. As an afterthought, the leftover brine is going to make a great marinade for my next grilled chicken. Yup, that’s the secret behind that major chain’s chicken, ya know, the one with the ‘moo cows’.
For canning info, refer to the recipe for my grandmother’s pickled green beans.
Church St. Spicy Pickled Green Beans
you can make less pints using refrigerator method -see note below
makes 10 pints
4 pounds of trimmed green beans (buy 7-8 lbs for perfect 4-inch pieces)
5 cups white vinegar, 5% acidity
5 cups distilled water
2/3 cup white sugar
1/2 cup canning salt
for each pint jar:
1 large or 2 small bay leaves
2 garlic cloves
3 or 4 strips of red bell pepper (or chopped)
1/2 teaspoon crushed red pepper (or 1 small red chile pepper halved)
1/2 teaspoon mustard seed
1/2 teaspoon dill seed
1/2 teaspoon coriander seed
Sterilize jars, lids and seals for canning and prepare the bath of water in your canner.
Have beans rinsed and pre-cut into 4-inch lengths (for regular wide mouth jars) or cut to fit into your jars leaving 1/2-inch to the top of the jar. Pack jars with the green beans leaving room for the garlic. Add the bay leaf and bell pepper to the side of the jar and pack tightly with more beans.
Add the chile or crushed red pepper, mustard, dill and coriander to each jar.
In a medium saucepan, bring the vinegar and water to a boil. Add the sugar, salt and stir until completely dissolved.
Pour the hot mixture into each of the jars leaving 1/4-inch head space. Attached lids and rims. Processing time is 5 minutes in water bath.
NOTE: you can also make 1 or 2 pints at a time without doing the water bath. Just place in the refrigerator after cooling and allow to mellow for at least a week.