Because Thor & I are headed to Alaska at the end of this week I decided to pickle them instead of trying to eat them all fresh. I used a recipe that came from the Sauvie Island Organic website. Here's a picture of the finished product (not a great shot, I know - but they actually look really neat!) and the recipe is below. I can't wait to try them this winter and see how they turn out! Hopefully I can talk Thor into learning how to make a good Bloody Mary to try these with (he's always up for the challenge of mastering a new mixed drink!)
Lemon-Rosemary Pickled BeansRecipe
Adapted from Emerill Lagasse, www.foodnetwork.com
Notes: The green and yellow bean varieties work equally as well. Emerill Lagasse uses this pickled green bean recipe as a condiment for a Bloody Mary, and they are absolutely delicious straight from the jar.
2 pounds beans
4 sprigs fresh rosemary
4 cloves garlic, peeled
4 (3-inch) strips lemon peel
2 1/2 cups water
2 1/2 cups white wine vinegar
3 tablespoons pickling salt
2 tablespoons sugar
Sterilize 4 pint-sized jars and their lids according to the manufacturer’s instructions.
Evenly trim the ends of the green beans to fit the jars. Divide and pack the green beans, rosemary, garlic, and lemon peels among the jars.
Bring a large pot or canner of water to a boil.
In a medium pot, combine the water, vinegar, salt, and sugar and bring to a boil. Simmer for 2 minutes, stirring to dissolve the sugar and salt. Ladle the hot mixture into the jars, leaving a 1/2-inch headspace. Wipe the rims with a clean cloth, affix the lids and seals, and seal tightly. Process the jars in the hot water bath for 15 minutes. Carefully remove with tongs and set aside to cool. Let sit in a cool, dark place for at least 3 weeks before opening. Yield 4 pints.
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