Pickled green beans, also called dill, have won a special place in the hearts of food and canned food lovers. This crunchy, savory delicacy is a great twist on the classic green bean and has become a popular home recipe. The process of preserving pickled green beans not only keeps them fresh, but allows you to enjoy them all year round.
Preserving pickled green beans is an age-old preservation technique that has stood the test of time. The art of canning involves carefully packing sterilized jars with fresh, prepared green beans, garlic cloves, dill and spices, and then pouring scorching brine solution over the beans. The jars are processed in a boiling water bath, which creates a vacuum seal that ensures the beans remain stable when stored for longer periods. Not only do canned beans make a great snack, they can also add a savory twist to salads, smoothies and platters.
Preserving green beans provides a sense of fulfillment, connecting us to time-honored culinary practices and reducing food waste. Canning allows you to experiment with different flavors to suit your preferences. If you have an abundance of fresh green beans around harvest time, try your hand at canning and enjoy great results all year round.
In conclusion, pickled green beans and canned goods are a harmonious combination of tradition, creativity and sustainability. Conservation through canning not only ensures we have a year-round supply of vegetables, but also provides a link to our heritage. Whether you’re an experienced canner or a novice enthusiast, master the art of canning these pickled green beans!
This recipe was generously provided by Lisa Leegy and originally appeared in the August issue of Wisconsin Farm Bureau | September 2022 issue Rural route.
Marinated green beans
- 4 pound. green string beans
- 1 pod or ¼ tsp. scorching red pepper per liter
- ½ teaspoon whole mustard seed per liter
- ½ teaspoon dill seeds per liter
- 1 Carnation garlic per liter
- 5 C vinegar
- 5 C water
- ½ C salt
- carrot sliced, for color in each jar
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Wash the beans thoroughly; drain and cut into pieces to fill jars. Pack beans into neat, scorching jars; add pepper, mustard seeds, fennel seeds and garlic. Combine vinegar, water and salt; heat until boiling. Pour the boiling liquid over the beans, filling to within 1/2 inch of the top of the jars. Put the lids on the jars and tighten the bandage with your finger.
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Place in a water bath container with enough water to cover the jars. After boiling the water, cook in boiling water for 5 minutes. Remove the jars and place them on a rack to chilly before storing.
Calories: 117kcalCarbohydrates: 19GProtein: 5GFat: 1GSaturated fat: 0.1GPolyunsaturated fat: 0.3GMonounsaturated fats: 0.1GSodium: 6578mgPotassium: 581mgFiber: 7GSugar: 9GVitamin A: 1850IUVitamin C: 41mgCalcium: 123mgIron: 3mg
