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Prep Time:30 minutes, Cook Time: 15 minutes, Makes: 5 pints
3 lbs. organic green beans 3 c. water 3 c. white vinegar 1 tbsp. pickling salt 5 tsp. mixed peppercorns, whole 10 red Thai chiles, dried or fresh 5 cloves garlic, sliced Fill a water canner or large pot, half-full of water. Bring to a simmer. Wash jars, screw bands and lids in hot, soapy water. Rinse well and place in simmering water. Turn off the heat and let stand in water until ready to use. Drain well before filling. Wash beans and trim ends. Place in a large pot and cover with boiling water. Cook, uncovered over medium heat for about 5 minutes. Drain and plunge into a bowl filled with ice cubes and water. Add 1 teaspoon of peppercorns to each jar. Pack beans lengthwise leaving 1/2 inch of space at the top of the jar. Slide Thai chiles into each jar. Heat water, vinegar, salt and garlic over medium heat. Bring to a boil, remove from heat and pour over beans in jars, leaving 1/2 inch space at the top of each jar. Remove air bubbles and slide a rubber or silicone spatula between jar and food, and press gently to release any bubbles. Wipe rim clean of any excess liquid. Top with lids, screw tightly and place in a hot water bath to ensure a good seal. Water must cover jars by 1 to 2 inches. Cover, bring to a boil and process for 5 minutes. Remove jars and allow to cool. Check seal by pressing the lid. (If the tops don’t spring back, the beans are sealed and is good for a year, otherwise they need to be refrigerated and enjoyed within 6 weeks.) Allow to cool for 24 hours. Let stand in a cool, dark place for 2 weeks for the best flavor. |
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