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Pickled Green Beans

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Check out the show: Building A Bridge To Somewhere: Farm To School about a farmer that builds a bridge (metaphorically speaking) from his fields to the school lunchroom cafeterias.

Ingredients:

  • 2 pounds green beans
  • 1 teaspoon cayenne pepper
  • 4 heads dill or 4 teaspoon dill seed
  • 2 ½ cups water
  • 2 ½ cups vinegar
  • ¼ cup canning salt

Instructions:

  1. Sterilize canning jars.
  2. Wash, trim ends and cut beans into 4-inch pieces.
  3. Pack beans, lengthwise, into hot pint jars, leaving ½ inch head space. To each pint, add ¼
  4. teaspoon cayenne pepper, 1 clove garlic, and 1 dill head or 1 teaspoon dill seed.
  5. Combine remaining ingredients and bring to boil.
  6. Pour, boiling hot liquid over beans, leaving ½ inch head space. Remove air bubbles.
  7. Wipe jar rims.
  8. Adjust lids.
  9. Process 5 minutes in boiling water bath.
  10. Let beans stand for at least 2 weeks before tasting to allow the flavor to develop.

Yield: Makes 4 pint jars

Recipe courtesy of Katrina Wiest, Bend LaPine Schools Nutrition Services

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