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ITC Spicy Green Beans

Recipe bynoctilucent

Canning Recipe
Yield: 12 x 1 pint Jars (500 ml)
We had 3 large baskets of Green String beans and needed 5 batches of the brine.


Green String Beans, trimmed (3 lg baskets)
Garlic Cloves (12)
Hot Peppers (12)
Fresh Dill (12)

Brine (x5):
1. 1 1/2 cups of water
2. 1 TSP Pickling Salt
3. 1 TBSP Agave Syrup (or Honey)
4. 2 Cups White Vinegar (5% Acidity)
5. 1/2 TSP Mustard Seed
6. 1/2 TSP Dill Seed
7. 1/2 TSP Coriander Seed
8. 5 Bay Leaves
9. 2 TSP Whole Black Peppercorns

10. 6 Garlic Cloves, peeled
11. 1 Chile Pepper, sliced

12. 5 TSP Salt for boiling beans

  1. Prep and steralize jars, put in over on low heat. (200-225)
  2. In saucepan over high heat, bring the first 9 ingredients to a boil, then turn off heat. Stir until dissolved. Add the Chilies and Garlic cloves. 
  3. Remove from Heat
  4. Place washed and trimmed green beans into large pot of water with 5 tsp of salt and bring to a boil. Cook for 2-3 minutes. Remove from heat, drain, rinse with cold water immediately and in an ice bath for 10 min. Then drain well.
  5. Pack Beans in jars, cover with brine and seal.
  6. Let flavours meld for 1 week.



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