Kevin West’s Pickled Green Beans
Pickled beans are a great option for novice canners as the acidity of the brine limits the possibility of contamination (and they can also simply go unprocessed and be placed in the refrigerator). One can also be playful in the selection of beans, from colorful yellow wax beans to favorite old green varieties such as Blue Lake Wonder—and one can experiment with the addition of spices, peppers, garlic, and onions in creating their own flavor profiles.
Ingredients
- 3 pounds green beans or yellow wax beans, stem ends removed
- 2 tablespoons kosher salt, plus more for blanching
- 6 cloves garlic, peeled
- 6 small, dried chili peppers
- 6 sprigs fresh herbs such as dill, basil, tarragon, Thai basil, or cilantro
- 3½ cups white wine vinegar
- 3½ cups water
- 1 tablespoon sugar
- 1 tablespoon yellow mustard seeds
- 30 black peppercorns
- 30 coriander seeds
Instructions
- Blanche the beans in well-salted boiling water (3 tablespoons kosher salt to 1 gallon water) for 60 to 90 seconds, until they are bright and pliable but not cooked through. Drain and shock in an ice water bath. Trim to 4-inch lengths if necessary to fit into pint jars.
- Divide the garlic, chilies, and herbs equally among 6 prepared pint jars. Pack the beans into the jars.
- Combine the vinegar, water, 2 tablespoons salt, sugar, mustard seeds, peppercorns, and coriander in a saucepan, and bring to a boil. Ladle the hot syrup over the beans, leaving ½ inch head space. Seal and process in a boiling water bath for 10 minutes.
Notes
From Saving the Season © 2013 by Kevin West. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Photo by Mark Loader.