Pickled Beans, Large and Small Batches

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• Sumo

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We serve these pickled beans at almost every special occasion or company meal.

Large Batch Pickled Beans:

Use about 5 gallons of freshly picked green beans to make about 14 quarts pickled beans.

Carefully wash and trim beans.

Into each hot, clean quart jar put:

• 2 cloves of garlic
• 1 head dill weed
• 1 t crushed chili peppers

Fill with carefully cleaned and trimmed beans, allowing 1 inch of headroom

Prepare brine, bring to a boil, and add to the jars immediately (do not boil for long):

• 17 c water
• 17 c vinegar
• 1 ¾ c pickling salt

Process in a boiling water bath for 20 minutes.

Allow a few weeks before flavors to develop.

Tip: If you run out of brine, which may happen depending on how you pack the beans, mix up some new brine using the small batch recipe below.

Note:  This recipe assumes that you know and follow all proper canning procedures.  For more information see a good resource about canning, such as Putting Food By, or a canning site such as Bernardin.

Small Batch Pickled Beans:

Use about 2 gallons of freshly picked green beans to make about 6 quarts pickled beans.

Carefully wash and trim beans.

Into each hot, clean quart jar put:

• 2 cloves of garlic
• 1 head dill weed
• 1 t crushed chili peppers

Fill with carefully cleaned and trimmed beans, allowing 1 inch of headroom

Prepare brine, bring to a boil, and add to the jars immediately (do not boil for long):

• 7 ¾ c water
• 7 ¾ c vinegar
• 14 T (or ¾ c + 2 T) pickling salt

Process in a boiling water bath for 20 minutes.

Allow a few weeks for flavors to develop.

Note:  This recipe assumes that you know and follow all proper canning procedures.  For more information see a good resource about canning, such as Putting Food By, or a canning site such as Bernardin.

Based on Putting Food By (p303) and other recipes.