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Pickled Green Beans - cjs - 10-06-2008
Finally got these where Roy really likes them and even I like them in Bloody Marys also! Those of you who like dill, why not just add it - we prefer not to have it.
Roy's Favorite Pickled Green Beans
2 lbs green beans
4 sprig fresh rosemary
4 clove garlic, peeled
4 3" strips lemon peel
4 med serrano peppers
2 1/2 c water
2 1/2 c white wine vinegar
3 T. pickling salt
2 T. sugar
4 Grape leaves
Bring a large canner of water to a boil.
Sterilize 4 pint jars and their lids according to mfg. instructions.
Evenly trim the ends of the green beans to fit the jars. (3 1/2")
Place one grape leaf in the bottom of jar.
Divide and pack the beans, rosemary, garlic, peppers and lemon peels among the jars.
In a medium pan, combine the water, vinegar, salt and sugar and bring to a boil.
Simmer for 2 mintues, stirring to dissolve the sugar and salt.
Re: Pickled Green Beans - iBcookin - 10-06-2008
Jean, what do the grape leaves do for the recipe? And are they just everyday, ordinary grape leaves?
Re: Pickled Green Beans - cjs - 10-07-2008
yes, just everyday grape leaves. You know I have no idea about the reason for the grape leaf...this sounds silly, but my mother always did it with her pickles, so I follow the same practice.
Re: Pickled Green Beans - Lorraine - 10-07-2008
I've never used grape leaves (just because I don't have any), but I've heard it keeps the pickles crisp. Haven't made dilled beans in a few years, and I sure do miss them! Enjoy them in the martinis!
Re: Pickled Green Beans - ozarklm - 10-07-2008
Oh, those sound really good...we loved pickled anything! Can't wait to try this!
Re: Pickled Green Beans - Old Bay - 10-07-2008
Next time we see you all I want some in a bloody!!
Re: Pickled Green Beans - cjs - 10-08-2008
You are on, Mr. Bill!