Lemon And Bay Leaf Bean Pickles Recipes

PICKLED SKINNY BEANS

Steps:

• Wash and trim fresh beans.
• Pack beans into clean, wide-mouth pint jars. This is easier to do if you tip the jar onto its side.
• Add 2 bay leaves and 1 tsp whole peppercorns to each jar.
• In a large pot, bring water, vinegar, lemon juice, salt, and sugar to a boil, stirring until sugar and salt dissolve.
• Pour liquid over beans in jars, leaving ½ inch headspace.
• Remove bubbles from jar using a chop stick or other non-metal device.
• Cap, using the two-piece canning lids and process in a boiling water bath canner for 10 minutes.

LEMON PICKLE

Steps:

• Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;

LEMON AND BAY LEAF BEAN PICKLES

Steps:

• In large pot combine water, vinegar, sugar, lemon juice, and salt. Bring to a boil over med-high heat, stirring constantly until sugar is dissolves. Take off heat. Add beans, return to the boil, cook for 1 minute. Remove beans, keep liquid in pot. Return liquid to a simmer, covered.
• Add 2 bay leaves, 2 strips lemon peel and 1 teaspoon black peppercorns into hot sterlized pint jars. Pack hot beans into jars lengthwise, cut beans if needed. Leaving 1/2" headspace.
• Poor hot liquid into jars, leaving 1/2" headspace. Remove bubbles, wipe rims and add lids.
• Process in water bath for 10 minutes. Start timing once water is boiling.

CRISP PICKLED GREEN BEANS

Steps:

• Inspect six 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
• While the jars are bring sterilized, stir together vinegar, water, and salt in a large saucepan. Add garlic and bring to a rolling boil over high heat.
• Trim green beans to 1/4-inch shorter than the jars.
• Remove jars from simmering water. Place 1 sprig of dill and 1/8 teaspoon red pepper flakes in each jar. Pack in green beans standing on end.
• Ladle boiling brine (leave out garlic) into the jars, filling within 1/4-inch of the tops. Seal jars with lids and rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer (do not boil), cover, and process for 10 minutes.
• Remove jars from the stockpot and cool to room temperature, 8 to 12 hours. Test jars for a good seal by pressing on the center of the lid - it should not move.
• Let green beans ferment for 2 to 3 weeks in a cool, dark space before eating.
• If any jars do not seal properly, refrigerate and eat those beans within a week.

LEMON SPICED PICKLED BEANS

Steps:

• Combine vinegar, water, salt, and sugar in a medium saucepan and bring to a boil over high heat. Add beans, cover, and return to boil. Boil 1 minute. Remove from heat and drain, reserving brine. Return brine to saucepan and bring to boil once more.
• Remove hot prepared jars from canner and place 1 teaspoons pickling spice and 1 strip lemon in each jar. Pack in beans and pour boiling brine into jars, leaving 1/2 inch headspace. Process filled jars in a boiling water bath for 10 minutes.

LEMON-CHILE GREEN BEAN PICKLES

Steps:

• Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
• Divide 1 1/2 pounds green beans, trimmed, 1 lemon, thinly sliced, seeds removed, 4 chiles de árbol (if desired), and 4 smashed garlic cloves between jars.
• Dividing evenly, pour hot brine (see formula, left)-using 1 teaspoons crushed red pepper flakes for the spice-into jars and cover. Let cool, then chill.
• Green beans can be pickled 2 months ahead. Keep chilled.