I recently posted some pictures from my Suzie's Farm cooking
class at Great News cooking school in Pacific Beach; and thought I would share a
little something from that class.
This simple recipe is my basic pickeling "mix" and can be used to pickel just about anything (from carrots and jalapenos to cucumbers).
If you wana see me live and in person you can check me out
this Saturday on a small family farm in Encinitas, teaching you how to cookgreat vegetarian dishes.
Pickled
Wax Beans
Makes
3 to 5 Pint Jars
1
tbsp Pickeling
spice
4
cups White wine vinegar ½ cup Sugar
6 cloves Garlic, peeled
1 tsp Kosher salt
1 lb Wax beans, stem end removed
1 cup Onion, sliced 1/4-inch thick
6 Bay leaves
Sterilize
preserving jars* and lids.
Place
pickeling spice in cheese cloth a secure with butchers twine into a small
bundle.
In
a small sauce pot combine pickeling spice bundle, kosher salt, white wine vinegar, sugar, and
garlic cloves; bring to a boil and cook till sugar and salt are dissolved;
stirring occasionally.
Place
half of the onions into sterilized preserving jars. Top with green beans
(upright) and cover green beans with
remaining onions and bay leaves. Divide vinegar mixture into jars and filling
to within ½ inch of rim.
Using
a chop stick, remove any air bubbles in the jar.
Wipe
off rim of jar.
Top
with cover and twist on seals.
In
a large pot cover jars with water and allowing 1 to 2 inches of water to cover
jars (you may need to add extra water for this). Cover and gently boil for 10
to 15 minutes.
After
processing, remove jars and set them upright on a towel to cool 12 to 24 hours.
Do not retighten bands. Once jars are cool, test each one for a seal by
pressing the center of the lid. The lid should not flex up and down (if it
does, immediately refrigerate or reprocess with a new lid for the full length
of time).
Label,
and store jars in a cool (50° - 70° F/10° - 20°C), dry, dark place for up to
one year. After opening, refrigerate, and use within 1 month.
For additional information on canning go to eatingwell.com/go/canning
*
Wide mouth jars are best for ease of filling
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