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Spice Pickled Beans

By DUTCH BLITZ
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My sister-in-law is as avid a gardener as my husband is, and this past spring I tried her canned spicy pickled beans and immediately proclaimed that my husband needed to add green beans to his roster of garden vegetables.

Spice Pickled Beans (canning recipe)

My sister-in-law is as avid a gardener as my husband is, and this past spring I tried her canned spicy pickled beans and immediately proclaimed that my husband needed to add green beans to his roster of garden vegetables. Now here we are in September, with record temperatures (we're in the Okanagan area of BC) and my beans keep growing and growing (and growing and growing).

As of right now, I have 28 (!) jars of spicy pickled beans. They're quite tasty, though, and if you like spicy food, you'll love this recipe.

INGREDIENTS:

Approximately 5-6 pounds of green beans
3 large red peppers, seeded
7 garden carrots
6 cups white vinegar
6 cups water
6 Tbsp pickling salt
3 Tbsp crushed red pepper
14 peppercorns
4 tsp dill seed
7 large cloves garlic, halved

DIRECTIONS:

Place 7 500 ml mason jars on a rack in a boiling water canner; cover jars with water and let simmer. Set screw bands aside. Heat snap lids in hot water, not boiling and keep them there until you use them.

Wash and trim beans. Core and seed peppers and cut into thin strips. Trim carrots.

In a large pot, combine vinegar, water, pickling salt and crushed red pepper. Bring to a boil, then add beans, pepper strips, and carrots. Return mixture to a boil, then remove from heat.

In hot jar place 2 peppercorns, 1/2 tsp dill seed, and 2 pieces garlic. Place one carrot in each hot jar, then pack beans and pepper strips around them. Add hot liquid to cover vegetables leaving 1/2 inch of head space. Wipe down jar rims, add snap lids and screw bands. Place jars in boiling water canner and boil for 15 minutes.

When time is up, remove jars from the canner and let them sit for twenty-four hours before moving them to where you store them.

Enjoy! These are great for a snack, or as a garnish. With the amounts I have in my cold room, I may use them in fajitas. Because why not?

<em>*When I tried the beans I made they were VERY spicy, much spicier than I remembered my sister-in-law's being. She told me that the longer you wait to eat them, the less spicy they are. The vinegar tempers the heat it over time.</em>