Spicy Pickled Beans

Discussion in 'Canning' started by disco, Aug 11, 2013.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I was reading my daily smoking "news" (SMF). I saw KathrynN's post of pickles. I grew dill cukes this year but had very few. However, I could not surrender the inspiration Kat gave me. So, I made pickled beans.

    I started by firing up the old steam canner on the Webber Genesis. It is too hot around here to boil water in the house. The jars I will be using (6 one cup) are inside to sterilize.


    While the jars are coming to a boil, I cut my yellow, green and purple beans to length.


    Out to the garden for some dill.


    When the jars are sterilized, I added 1/8 teaspoon of dried chilies and 2 small sprigs of dill to each jar.


    I then stuffed 1 1/4 pounds of trimmed and cut beans into the jars. The recipe only makes 5 jars but I always sterilize an extra just to make sure.


    I made a brine of:

    1 1/4 cup white vinegar

    3/4 cup cider vinegar

    1 1/2 cups water

    3 tablespoons pickling salt

    1 clove of garlic

    Put all in a saucepan and bring to a rolling boil. Remove the garlic.

    I then poured the brine over the beans.


    New centres are applied with the bands and into the canner for a 10 minute process time.


    Out of the canner.


    And they are done.


    Now comes the hard part. The beans have to sit for 2 weeks before eating.


    I will post again when I open and taste them.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great disco! Made some pickle asparagus from chef willies recipe earlier this year. Love pickles veggies!
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Pickled beans.  Never thought of that.

    They look great and I bet they will taste great too.
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Case. I've never tried asparagus pickled. Dang, another addition to the to do list.Disco
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, it is my first time making them but a friend has supplied them to me before. I hope mine are as good!Disco
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Lol. You have quite the list.
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Every day I read this forum, it grows, sort of like my waistline.Disco
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    And I am cooking more suppers than my wife. Lol
     
  9. kathrynn

    kathrynn Smoking Guru OTBS Member

    Yummmm......I love it!  I am getting a huge bag of cukes today....and may try to ferment them.  Cant wait to hear what you think in a few weeks!

    Kat
     
  10. Disco

    That looks GREAT! I wish I had beans[​IMG]

    Happy smoken

    David
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Kat. I am sure your pickles will be great. I have a friend who ferments dills and other vegetables. They are mighty tasty.
    I wish I could open them and serve them with some pepperoni, smoked cheese and beer for happy hour. Soon.

    Disco
     
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Well it has been over two weeks have you tried them yet?? how long did you have them in canner for?
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I tried them (I have eaten the first jar already) and they were absolutely wonderful. So crisp, so delicious. There is just a touch of spicy. Way better than pickled cucumber IMHO. They are boiled in the canner for 10 minutes.

    Disco
     
  14. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    When you process the jars, do you boil them or is the water just hot....just under boiling temperature ?
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    The original recipe I modified called for it to be simmering just below boiling. I wasn't able to keep it just below boiling and it boiled for the last 4-5 minutes but they turned out great anyway.

    Disco
     
  16. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Cool...I like green beans that way pickled...we have to adjust for altitude in the South and sometime I cook/boil too long and then they are mushy and get thrown away. If I remember correctly the last time I made some 3-4 mins was max I processed them. We do Jalapenos and salad peppers to,, sometimes dill pickles if I plant the garden with any success.
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Because these beans are not heated in the brine, I would recommend at least 10 minutes processing in hot water. Any less and you may have health problems as you are not hot packing.

    Disco.
     
  18. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I pour the hot brine over the beans, then seal and back into the hot water,,what do you mean by hot packing ?
     
  19. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    They go good in a Bloody Mary too ![​IMG]
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Hot packing is when you heat the vegetables in the brine and then pack them in the jars. Cold packing is when you pour the brine over unheated vegetables and then process them. 

    Disco
     

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