4 pounds Green Beans
10 12 ounce canning jars with rings and new lids
(or 4 quart-size canning jars)
10 T Garlic, peeled and minced
5 or 6 fresh Jalapenos
Pickling brine (recipe follows), approx. 6 oz per 12 oz jar
(or 2 cups per quart jar)
Sterilize the jars and rings.
Add the new lids to a small pan of boiling water and keep them hot until ready to use.
Wash the green beans and snap off the stem ends. Leave the little "tail" on the other end of the green beans.
Trim the beans if necessary to fit into the 12 oz jars (I use quart jars if the green beans are nice and long).
Add 1 T of minced garlic to each 12 oz jar (or 2 1/2 T to each quart jar).
Pack the jars tightly with green beans.
Cut the jalapenos in half length-wise and add 1/2 jalapeno to each 12 oz jar (or 3 halves to each quart).
Fill each jar with hot pickling brine, leaving 1/2 inch of head room.
Wipe the rims of the jars with a clean, damp cloth (or paper towel).
Top with lids and then rings.
Process in boiling water for 10 minutes.
The jars may be stored at room temperature as long as they're properly sealed.
Chill before using for maximum crunch.
6 Cups Water
4 1/2 Cups Cider Vinegar
6 Tablespoons Pickling Salt
- Mix all ingredients together and bring to a boil.
- Cool leftovers to room temperature and pour into a plastic jug to store.
The Johnson Family Cookbook