Spicy Pickled Green Beans

June 27th, 2007

Makes 4 pint jars

1 tbsp salt
boiling water

4# green beans
2 c. red wine vinegar
1 1/2 c. white wine vinegar
1 c. cider vinegar
1/2 c. vodka
1 c. sugar
4 tbsp. mustard seeds
2 tbsp. black peppercorns
1 heaping tbsp. fennel seeds
2 tsp. crushed red pepper flakes
2 tbsp. dill seed
10 garlic cloves
4 bay leaves

1. Rinse and remove ends of green beans. Bring enough water to cover green beans to a boil, add salt. Cook beans about four minutes, until crisp and tender. Drain and immediately place in an ice water bath.

2. Combine vinegars and remaining ingredients. Bring to a boil for one minute, stirring, then let cool.

3. Fill clean jars about a quarter way with vinegar mixture. Fill with green beans and top off with vinegar mixture. Continue until all jars are filled.

4. In your largest pot, bring water to a boil. Place jar so that it is completely submerged and boil for 15 minutes. Remove and let cool. Continue until all jars have been heated. Let cool. This will seal your pickles so they will keep six months to a year if stored in a cool, dry space. If you do not want to can your pickles, after step 3, place in the refrigerator. They will keep for about 4 weeks.

5. Let pickles sit unopened for 3 days or more. Enjoy!

Entry Filed under: Recipes,Vegetables