This is my second summer in Almost Canada. My first summer I was able to have a very small garden. This year it has quadrupled in size. I ended up planting green beans & wax beans where my garden was located last year.

Right now I am trying to deal with a surplus of beans.

I have eaten them raw, roasted, blanched for salads, and even frozen some for later when my garden is covered in snow. I don’t have a pressure canner or cooker so my canning abilities are basically non-existent (at least for low acid foods like green beans). I decided to try and pickle them. They turned out fantastic. These can be eaten a week after processing and have plenty of flavor or should keep for about one year.

While they are delicious plain, they are amazing in a Bloody Mary.

Spicy Pickled Green Beans (Recipe is for 2 half pint jars or 1 pint sized jar. Adjust as needed)

• 1/2 pint or pint sized mason jars & lids
• fresh garden green beans, trimmed & washed
• 1/2 cup water
• 1/2 cup white vinegar
• 1/2 cup apple cider vinegar
• 1-2 cloves garlic, peeled & lightly smashed
• 1 bay leaf
• 1-2 dried hot peppers (chili, serrano, etc)
• 1/4-1/2 tsp red pepper flakes
• 1/4-1/2 tsp whole peppercorns
• 1/2 tsp salt
• 1 tsp honey

In a large pot bring enough water to cover jars to a boil. Submerge jars and lids in boiling water and boil for 12 minutes to sterilize (keep pot with water for processing later). Remove jars & lids with tongs. Fill jars with green beans that have been trimmed to the size of the jar (leave at least 1/4 inch space to the top of the jar).

Meanwhile, bring all other ingredients to a boil in a medium pot. Reduce heat and simmer for 5-10 minutes. Remove bay leaf. Poor brine (including garlic & peppers) over green beans in jars. Leave 1/4 inch headspace to the top of the jar. Apply lids and wipe rim clean. Screw metal band on tightly.

Place sealed jars back in the pot of boiling water (make sure jars are submerged at least 2 inches but are not covered). Boil for 10 minutes. Remove with tongs and place in a cool & dark place. Once cool, check to make sure all jars have sealed properly*. Open in as little as 5-7 days or jars will keep for about 1 year when properly stored.

*Note that if a jar does not seal correctly place it in the fridge and use within 2-3 weeks.