After a morning judging jam for the Eat Real Festival, it was time to pickle green beans. In this case, haricot verts from Dirty Girl Farm. One batch was a very traditional Dilly Bean and batch two was a new recipe for us to try from Linda Ziedrich's The Joy of Pickling: Zydeco Beans. Unlike our usual experimentation, we stayed pretty close to her recipe, though changed the packing technique, processing time and omitted her optional dill as we had Dilly Beans already.
6 garlic cloves, sliced
6 teaspoons whole yellow mustard seeds
3 pounds haricot verts (Ziedrich suggests trimming to 4 inches, we did not trim)
6 small dried hot peppers
3 cups white wine vinegar
3 cups water
2 tablespoons pickling salt
Into each pint jar, put 1 sliced garlic clove and 1 teaspoon mustard seed. Pack the beans vertically in the jar.
Note: At a class long ago, we were taught to twist the beans to help with the fill and also to make things a bit prettier. We also add smaller beans around the top to help keep the beans from floating above the fill line. (See picture)
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| Beans anchoring on the top |
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| The twist |
In a pan, bring to a boil the vinegar, water and salt. Pour the liquid over the beans and screw on the lids finger tip tight. Process in a hot water bath for 10 minutes.
I recommend storing for a few weeks to allow the flavors to combine before eating.
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