iN Season: Granny's pickled beans recipe
Pickled beans are a big favourite in my family. Especially for the kids who will devour an entire jar in no time flat! This recipe comes from my Granny Weisbeck's repertoire but it has become one of my mom's specialties.
These are delicious on their own, as an addition to a cheese or charcuterie board, and are a classic addition to a Caesar. If you are not growing your own, beans galore are available at the local farmers markets now.
Granny’s Pickled Beans
Makes 4- 1-quart jars
- 9 cups water
- 1/2 cup pickling salt
- 1 cup white vinegar
- 2 Tbsp pickling spice
- 4 Bay leaves
- 12 garlic cloves, peeled
- 8 bushy sprigs of dill
- 1 carrot, halved and quartered lengthwise (optional)
- 4 pounds beans, yellow or green or a mixture of both, trimmed (weight here is approximate, try to guesstimate a big handfull per jar
- 4 – 1-quart jars plus lids & rings
After washing and sterilizing jars, add to each jar: 2 sprigs of dill (or more if you love dill), 3 cloves garlic, a Bay leaf, and 2 carrot spears and then pack in as many beans as possible vertically.
Make brine by placing first 4 ingredients into a large pot and boil hard for 7 minutes. Pour the boiling brine over the beans, leaving approximately 1/4-inch headspace. Wipe rims apply lids and rings.
Place jars in canning rack and lower into water. Bring water to a full rolling boil and then remove canner from pot. Make sure all jars are sealed.
Wait 4-6 weeks to crack open for optimum flavour.
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