Sunday, September 17, 2017

Go, 'Dores! Pickled Beans


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.


Ingredients
  • 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



Procedure
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!!

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