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Pickled Green Beans With Lemon Verbena and Lime Basil Recipe

Pickled Green Beans With Lemon Verbena and Lime Basil Recipe

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Pickled Green Beans With Lemon Verbena and Lime Basil

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Ingredients:

Serving

2 lbs fresh green beans (firm , not wilted, soft or overripe,ends trimmed,cut into 1/4 or 1/2 inch pieces) or 2 lbs yellow beans (firm, not wilted, soft or overripe,ends trimmed,cut into 1/4 or 1/2 inch pieces) or 2 lbs purple beans (firm, not wilted, soft or overripe,ends trimmed,cut into 1/4 or 1/2 inch pieces)
1 vidalia onion (peeled, halved, cut to match the beans size)
2 -3 tbsp minced fresh lemon verbena
2 -3 tbsp minced fresh lime basil
lemon zest (4 pieces the size of a nickle) (optional)
1 tbsp sugar
1/4 cup canning salt
2 cups boiling water
2 cups white vinegar (5%)
4 garlic cloves, more is yummy (peeled)
2 tsp mustard seeds
1/2 tsp hot red pepper flakes (optional)

Directions:

In a pot bring to a boil the vinegar, salt and sugar to dissolve.
Mix the beans and onion together.
Put garlic clove in each jar, distribute herbs and seeds in the bottom of each jar and then the beans and onions. Add optional lemon zest per jar.
Pack the jars fairly tightly, but be sure to leave 1/2 inch of headspace.
Pour the boiling vinegar solution into each packed jar.
Use a ladle or Pyrex measuring cup to carefully fill each packed jar with water from pot of boiling water. Fill to within 1 inch of the top. The beans should be covered and there should still be 1/2 inch of airspace left in the top of each jar.
Put the lids and rings on.
Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just snug ).
Using the jar tongs, put the pint jars in the canner and keep them covered with at least 1 inch of water. Keep the water boiling.
Boil them for.
5 minutes for 0-1,000 ft.,
10 minutes 1,001-6,000 ft.,
15 minutes above 6,000 ft.
Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place overnight.
Then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it.
Give it a weeks time for the seasonings to be absorbed into the pickled beans.
FYI- you can leave the beans whole as long as you leave the 1/2 inch headspace. BUT you will need more jars.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	79.39 Kcal (332 kJ)
Calories from fat	3.83 Kcal
		% Daily Value*
Total Fat	0.43g	1%
Cholesterol	0.24mg	0%
Sodium	1238.96mg	52%
Potassium	334.06mg	7%
Total Carbs	14.01g	5%
Sugars	5.95g	24%
Dietary Fiber	4.69g	19%
Protein	3.46g	7%
Vitamin C	19.1mg	32%
Iron	1.6mg	9%
Calcium	78.2mg	8%

Amount Per 100 g
Calories	24.16 Kcal (101 kJ)
Calories from fat	1.16 Kcal
		% Daily Value*
Total Fat	0.13g	1%
Cholesterol	0.07mg	0%
Sodium	377.1mg	52%
Potassium	101.68mg	7%
Total Carbs	4.27g	5%
Sugars	1.81g	24%
Dietary Fiber	1.43g	19%
Protein	1.05g	7%
Vitamin C	5.8mg	32%
Iron	0.5mg	9%
Calcium	23.8mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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