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Lemon Rosemary Pickled Green Beans

Source of Recipe


Emeril Lagasse, from "Emeril Live"



List of Ingredients



• 2 pounds fresh green beans
  
• 4 sprigs fresh rosemary
  
• 4 cloves garlic, peeled
  
• 4 (3-inch-long) strips lemon zest
  
• 2½ cups water
  
• 2½ cups white wine vinegar
  
• 3 Tbsp pickling salt
  
• 2 Tbsp granulated sugar
  






Instructions



1. Wash 4 pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.
   Evenly trim the ends of the green beans to fit the jars. Divide the green beans, rosemary, garlic and lemon zest among the jars.
   
   
2. In a medium pot, combine the water, vinegar, salt and sugar and bring to a boil. Simmer for 2 minutes, stirring to dissolve the sugar and salt.
   
   
3. Ladle the hot mixture into the jars, leaving ¼-inch headspace. Wipe the rims with a clean, damp cloth; attach lids and seal. Process in a boiling-water canner for 15 minutes (20 minutes at 1,000 to 6,000 feet elevation; 25 minutes above 6,000 feet). Carefully remove with tongs and set aside to cool. Let sit in a cool, dark place for at least 3 weeks before opening.
   
   Makes 4 pints.