Spicy Pickled Green Beans

Source: Anna Monette Roberts, POPSUGAR Food

Here is my attempt at this great tasting healthy snack. The source link, as always, is at the top of this post.

History of Pickling: Pickling is thought to have originated in India some 4000 years ago. Like today, it was used to preserve food that wasn't in season or meant to be shipped for long distances. Pickling comes in two forms; a brine or immersed in vinegar.  Brine pickling contains probiotic microbes and are a great addition to your diet. Vinegar pickling does not contain these microbes however the vinegar has been shown to lower blood sugar levels.

5 ounces (about 18) green beans, washed and cut to fit height of the mason jar
3/4 cup apple cider vinegar
1/2 cup filtered water
4 dried red chile peppers, pierced once or twice
1 teaspoon five-pepper blend peppercorns (or 3/4 teaspoon black peppercorns and 1/4 teaspoon whole allspice berries)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon whole coriander
1/4 teaspoon dried dill weed
1-2 bay leaves
1-2 cloves of garlic, pounded once
1/2 teaspoon salt
1 teaspoon honey

DIRECTIONS

Chop beans to just smaller than the first lip of the jar.

(DON'T THROW OUT GREEN BEAN BITS see below)

To sterilize mason jar: In a very large pot, bring water to a boil. Submerge glass mason jar and lid, and continue boiling for at least 12 minutes to sterilize. Use tongs to remove jar and lids, and place on a clean kitchen towel to dry. Keep large pot on the stove to process jar later.









To make pickles: Fill mason jar with green beans. In a small saucepan, combine all other ingredients. Bring to a boil. Reduce heat and simmer for 5 minutes. Pour brine on top of pickles using a funnel, leaving about 1/4 inch of head space. Apply lid, wipe rim clean using hot water, and screw metal band on firmly.





To process jar: In the large pot of boiling water, lower jarred green beans, submerging jar in at least 2 inches of water. Process for 10 minutes. Use canning tongs to carefully remove hot jar, and then set it in a cool, dark place.


As the jar cools, listen for the lid to snap, signaling a proper seal. Wait five to seven days before opening the jar. (If jar does not seal correctly, then refrigerate once it cools to room temperature and use within two weeks.) Refrigerate upon opening. Discard opened jar after two weeks.  After canning. I had a bit left over in the jar so I added some carrot sticks. You could add any vegetable that is relatively dry such as cauliflower, broccoli, celeriac, etc.

Leftover food parts.

There are always leftover bits of vegetables when doing a recipe. I am planning a post just for this discussion however for times sake I will give you a few ideas for the green bean ends.

Idea #1: Risotto - Unbelievably easy and completely delicious.  I suggest that if you have never made Risotto that you start with this recipe:  Easy Risotto with Bacon & Peas By Mary Cadogan .  Replace the peas with your green bean bits but make sure to add them about 10 minutes prior to serving (they will need a bit of extra time to cook through). Bacon and green beans are a match made in heaven.

Idea #2: Stir fry - Just chuck them in with the rest of the veg. Try this simple recipe: Vietnamese Beef and Green Bean Stir-fry . This is also a great introduction to fish sauce.....just do it....the smell won't kill you.....you won't be sorry.