I LOVE the ingredients in this recipe, in that essentially everything in this pickled variety grows in my garden or is a product of the home. I’m especially pleased about the apple-cider vinegar used as the pickling agent, and honey used as the sweetener. (Have you read yet about how we make our own apple-cider vinegar here at the homestead? Well we do, and I’m apple-cider vinegar obsessed. Consider yourself now warned).
I came across this recipe on Pop Sugar (here), and aside from the presence of both apple-cider vinegar and honey, I was lured by the promise that these are the perfect Bloody Mary addition. Although Bloody Marys are a rarity in my now-mellow mountain life, they maintain a staple beverage in an annual rafting trip my partner and I make on the Deschutes every August with friends, and these pickled green beans are now on the car camping accoutrement list.
To ensure a crisp pickled bean, pick your beans directly before beginning the pickling process. If you pick your beans five days prior (*clears throat), wash them with every intent to pickle that afternoon, and then the next day, and then the next… and finally pickle them five days later, the end result is that the texture of the pickled bean will suffer. I might know a well-intentioned but often-busy person who thankfully, has made this mistake for you. In case you need a reminder, fresh is always best.
While I’m whipping up this spicy vinegar base, I’m listening to Matt and Kim’s Grand, because I’m in a silly, booty-shaking mood. Grand is the second album from this Brooklyn-based duo, a pop/punk/electro dance party that dares anyone listening not to bop around to the shouty singing, aggressive drumming, and blaring synthesizers. Woohoo!
This ingredient list is per jar, so multiply the ingredients based on how many beans you’ve gathered. If your garden is plentiful, go crazy, and give these jars out for holiday gifts, attaching a recipe for a fantastic Bloody Mary on the jar label. Tell all your friends to thank me later.
- 18-20 green beans, washed and cut to fit to mason jar
- 3/4 apple-cider vinegar
- 1/2 cup water
- 1 tsp. five-pepper blend peppercorn
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. whole coriander
- 1/4 tsp. dill weed (dried or fresh)
- 1-2 bay leaves (we keep a bay laurel plant potted in the kitchen for fresh bay leaves whenever we please)
- 2-3 cloves of garlic, pounded once
- 1/2 tsp. salt
- 1/2 tsp. honey
- Sterilize mason jars and lids by submerging in a pot of water, bringing to a boil, and boiling for at least twelve minutes. Use tongs to remove the jars (careful – they are hot!), and place on a clean towel to await ingredients. Keep the pot of water on the stove to complete the jarring process later.
- Place green beans into the mason jar.
- Add all other ingredients to a saucepan and bring to a boil, reducing to low and simmering for five minutes before using a funnel to pour the brine over the green beans, leaving 1/4″ of space at the top of the jar.
- Place a new canning lid on the jar, and screw on the band firmly.
- Take the jar of green beans, and place them into the pot of water, submerging by at least two inches. Bring to a boil, and boil for at least ten minutes.
- Remove jar from boiling water using tongs, and place in a cool, dark place to pickle. Listen for the lid to pop on the jar as the jar cools the first few moments after being removed from the hot water, signaling a proper seal. *If jar does not seal, you may eat within five days, but the beans won’t have finished the pickling process within that time, and thus won’t be as flavorful.
- Pickled beans may be enjoyed after 5-7 days, or can remain in storage indefinitely in a cool, dark place. Once open, refrigerate and eat within two weeks.