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Pickled Beans, Large and Small Batches

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

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.

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2 Comments

  1. Cindy says:

    I am wondering if you have ever tried to make fermented pickled beans. Much easier than pickled beans and better for you. A good place to look for a recipe is Nourishing Traditions cookbook, but if you search for fermented beans you will find a recipe I am sure. I did both this year, but we will be doing more fermented ones in the future are they are SOOOOO much easier.

    Enjoy!
    Cindy

    1. Annie Kate says:

      I’ve never tried to make the fermented beans. Thanks for the suggestion!

      We have made fermented ginger carrots and ginger ale from Nourishing Traditions, and they were both good. Maybe I’ll try fermenting the next picking of beans. Do you make large batches or only enough for a week or two at a time? Because it is my impression that you lose a lot by canning the fermented type, and after my experiences with sauerkraut I’m too conventional not to can or freeze my fermented foods.

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