During one of my 57 visits to Lowe's in the last few months, I made an impulse purchase (okay, there were probably a few impulse purchases, but this one has proven the most fun). It was a copy of Better Homes and Gardens Canning. I'm working my way through this cookbook/magazine and have made a few recipes, and adapted a couple others. I'm really enjoying it, and recommend it to anyone interested in canning as a food preservation method.
Lemon-and-Bay-Leaf Pickled Green Beans
recipe from Better Homes and Gardens Canning special interest publication, 2011 edition
makes 4 pints
2 3/4 cups water
2 cups white vinegar
1/2 cup sugar
1/3 cup lemon juice
1 tablespoon pickling salt
2 1/4 pounds (11 cups) fresh green and yellow beans, ends trimmed
8 bay leaves
4 teaspoons whole peppercorns (I used a mix of red, green and black)
8 strips lemon peel (use a vegetable peeler to make these, then squeeze the lemons for the juice called for in this recipe)
1. In an 8-quart stainless-steel, enamel or nonstick heavy pot, combine the water, vinegar, sugar, lemon juice and pickling salt. Bring to a boil over medium-high heat, stirring constantly until the sugar and salt dissolve.
2. Add beans to liquid and return to a boil. Boil for 1 minute. Drain beans; reserve the liquid. Set beans aside and return pickling liquid to a simmer and cover.
3. Place 2 bay leaves, 1 teaspoon of peppercorns and 2 strips of lemon peel to each of the 4 hot, sterilized pint jars. Pack the hot beans into them, lengthwise.
4. Pour boiling pickling liquid over beans in jars, leaving 1/2-inch headspace. Remove any air bubbles in filled jars. Secure lids and rings.
5. Process filled jars in a boiling-water canner for 10 minutes (start timing when the water returns to boiling after adding the jars). Remove jars from canner and cool on wire racks.