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Jimmy's Pickled Green Beans

Source of Recipe


From "Consuming Passions" by Michael Lee West



List of Ingredients



• 2½ cups white vinegar
  
• 2½ cups water
  
• ¼ cup kosher salt
  
• 4 dried hot peppers (or 2 Tbsp dried red pepper flakes)
  
• 8 cloves garlic, peeled
  
• 1 Tbsp Tabasco
  
• 4 Tbsp dill seeds
  
• 2 tsp mustard seeds
  
• 2 pounds fresh green beans, ends snapped off
  
• 1 Tbsp Zatarain's crab boil
  
• ½ cup sugar (optional)
  






Instructions



1. Sterilize 4 pint (or 2 quart) mason jars with new lids and rings. Hold them in the canner.
   
   
2. Meanwhile, find a large, nonreactive saucepan. Add the vinegar, water, and salt. Boil. Using tongs, remove one sterilized jar from the canner. Drop in a hot pepper, garlic cloves (2 for each pint jar, 4 for each quart jar), 1 teaspoon dill seeds, and ½ teaspoon mustard seeds. Now start packing in the beans, arranging them straight up and down in the jar. Ladle the hot vinegar solution over beans. Leave a ¼-inch space between the top of the liquid and the rim of the jar. Remove another jar, following the same procedure. Keep filling the jars until you run out of beans. Put on the lids and bands; screw on the bands.
   
   
3. Set the jars in a hot water bath and boil for 10 minutes. Using tongs again, remove jars from the water. Leave on the counter for a couple of hours. Check the lids to make sure they have been sucked down. Tighten the rings, if necessary. You can test the lids by pushing down on them with your fingertip -- there should be no wobble or "give," and it should appear dented. Store the jars on a dark, cool shelf. Opened jars will keep in the refrigerator for several weeks.
   
   Serve with Bloody Marys.
   
   Yield: 4 pint or 2 quart jars.