Dilled Green Beans
- Course: Condiment
Summary:
These beans make a great garnish for martinis and bloody marys. Or toss them into a salad; add oil to a little of the strained pickling brine to make a quick vinaigrette.
An exercise in delayed gratification, the beans need about 3 weeks' resting time before they can be eaten. After opening, they may be refrigerated for up to 1 month.
Makes 4 pints
Ingredients:
- 2 pounds green beans
- 2 1/2 cups white wine vinegar
- 2 1/2 cups water
- 1/4 cup pickling salt (non-iodized salt)
- 20 whole black peppercorns
- 4 medium cloves garlic, chopped
- 4 whole dried chili peppers (any variety)
- Generous bunch of dill
- Dill seeds
- Coriander seeds
- Black cardamom seeds
Directions:
Fill a canning kettle with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Have ready four 1-pint canning jars with 2-piece lids. Immerse the pint jars in the canning kettle. Place the rings and lids in a separate small saucepan and cover them with hot water. Leave the jars and lids immersed while you prepare the beans.
Trim the green beans. Combine the vinegar, water and pickling salt in a medium saucepan over high heat and bring to a boil. Turn off the heat and immediately begin to fill the jars while they are hot to prevent cracking.
Working quickly with one jar at a time, remove the jars from the hot water. Place 5 peppercorns, a chopped garlic clove, a chili pepper, a handful of fresh dill and a pinch each of dill seeds, coriander seeds and cardamom seeds in each jar. Pack the beans in the jars lengthwise, then pour the hot liquid over the beans, leaving 1/2 inch of space at the top.
Remove any air bubbles by running a long nonmetallic utensil such as a chopstick or wooden skewer between the jar and the food. Close the jars using the hot two-piece caps. Return each jar to the kettle as it is filled.
When all the jars are filled, cover the kettle, return the heat to medium-high. Process for 10 minutes in a steady but gentle boiling water bath, making sure the jars and lids are covered by at least an inch of water during that time. Remove the jars, setting them several inches apart on a clean dish towel; let them come to room temperature. When the jars are cool, test for a good seal by pressing the center of each lid. If the lid does not flex up and down, it is sealed.
Store the beans in a cool, dry place for about 3 weeks before serving.
Recipe Source:
From Heather Shorter of Jam Tomorrow.
E-mail the Food Section with recipe questions.
(Julia Ewan - The Washington Post)
