We bought some canned, pickled green tomatoes last week at the Farmer’s Market. They were super expensive, so much that I am embarrassed to say! So, this year I am going to attempt canning. Our family pickled tons of vegetables when I was growing up in Michigan, so I assume that my mom has a nice recipe that I can borrow! My favorite pickled vegetable is pickled green beans.

Pickled Green tomatoes

This jar is half full of course! Pickled vegetables are so yummy. You can make them as sweet, sour, garlicky, spicy as you want depending on your tastes!

*Important notes about canning and pickling vegetables:

The acidity of pickled products is important because it helps prevent the growth of Clostridium botulinum. Only recipes with tested proportions of ingredients should be used in pickling. Only use vinegar (cider or white) having an acidity of 4 to 6% (40 to 60 grains). This is the range of acidity for most commercial vinegars. “Pickling” or “canning” salt, Sea salt and Kosher salt can be used. Iodized salt can darken pickles, and table salt contains anti-caking agents that can make the brine cloudy.

Pickled Green Beans
2 pounds fresh green beans, rinsed and trimmed
8 cloves garlic, peeled
12 sprigs fresh dill weed
4 teaspoons sea salt or Kosher salt
2 1/2 cups white vinegar
2 1/2 cups distilled water
Red pepper flakes (to taste)

Cut green beans to fit inside pint sized canning jars. Canning jars and lids can be found at your local hardware store.
Steam green beans over 1 inch of boiling water, and cover. Cook until slightly tender but still firm, for about 3 minutes. Place beans in ice water, drain well.
Pack the beans into four hot, sterilized pint jars. Place 2 clove garlic and 4 sprigs dill weed into each jar. Add 1 teaspoon of salt, and red pepper (optional) to each jar.
In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

This is a recipe that I have adapted and have used in the past. I will have my mom send me the “official” family recipe asap!