Pickled Green Beans

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 to make pickled green beans:

• 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