So, you already saw that I got a bounty of heirloom tomatoes from my friend Farmer Jamie of Serendipity Farms, right? I made Heirloom Tomato Chutney with some of that. I also picked up ten pounds of green and wax beans.
About the name - Go, 'Dores! - the toreador is the mascot of my son's high school. And their school colors are green and yellow. So, I thought these green and yellow pickled beans would be the perfect gift for his teachers. They will make a delicious garnish in their Fall Break bloody marys! Cheers.
- 5 pounds organic beans
- 6 C distilled white vinegar
- 2 C water
- 2 T salt
- 1 T organic granulated sugar
- 6 t yellow mustard seeds, divided into 1 t portions
- 6 t fennel seeds, divided into 1 t portions
- 3 t pink peppercorns, divided into 1/2 t portions
- 6 cloves of garlic
- Also needed: 6 jars, lids and rings
Sterilize the jars, rings, and lids in boiling water and keep hot. Place 1 t mustard seeds, 1 t fennel seeds, and 1/2 t pink peppercorns into the bottom of each jar.
Trim beans to the shoulder of your jars. Pack the beans into the jars as tightly as you can.
In a large pot, stir together the vinegar, water, salt and sugar. Bring to a boil. Ladle the boiling bring over the beans. Top the jars with lids and rims and tighten to finger-tight. Invert jars on a towel-lined surface to move the spices throughout the jars.
Place in a hot water bath. Simmer for 10 minutes to process. Remove to a towel-lined counter and let cool for 12 to 24 hours. Test jars for a good seal. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating...just in time for Fall Break. Go, 'Dores!!