Easy, fast, and crisp, these little beans pack a spicy, salty punch with a mouthwatering umami undertone that lingers in your mouth and causes you to do things you normally wouldn't do.  Like eat a whole jar of pickled green beans in one sitting.

If you've never canned before, I'd recommend you try pickles.  They really are pretty easy and, if you've already made refridgerator pickles before, you might as well take the extra step to can them.  You'll definitely appreciate it when winter comes and you have a cupboard full of beautiful, gleaming jars of pickles!

Some very helpful tools are: a large stockpot, tongs, jar-grabber, pot rack, and a funnel.  You don't need all of these things, but they sure are handy!

makes: approx. 6 half-pint jars
takes: 30-40 mins.
approx. 1 lb. green beans, stems removed
2 c. white vinegar
2 c. water
3 1/2 T. canning salt (regular salt results in a cloudy brine)
3 T. soy sauce
6 cloves garlic, peeled and halved
1/2 tsp. Siracha
(pickle crisp granules are optional)

*Note: Cut beans in half if they are too long to fit in your jars. They should not stick up more than 1/2 inch from top of jar or you risk having spoiled beans. Also, if you have questions or have not canned before, I recommend reading the USDA guidelines for canning in order to get yourself acquainted with it.

Fill a large stock pot with 4-5 inches water and heat until simmering.  Carefully immerse your jars into the water and allow to simmer for 10 minutes.

While the jars are simmering, add vinegar, water, siracha, soy sauce, and salt to a separate stock pot and bring to a boil. 

Carefully remove jars one by one from the water (and dump out any water that is in them).  Keep water simmering and put all of your lids into the water.

Pack the hot jars with green beans and add a few slices of garlic to each jar.

Pour the hot brine into each jar, filling up to 1/2 inch from rim of jar.

Wipe off each rim to ensure there is no liquid or food on the edge.

Take lids out of simmering water and place each one on a jar, then screw on the rings and lightly tighten. No need to worry about perfectly centering the lids, screwing on the rings will push them into the correct placement.  Also, only use your fingertips when tightening the rings.  If they are too tight, your waterbath won't be effective in creating a vaccum seal. 

Place the jars into your stock pot, making sure that the water covers the jars by at least 2 inches and is now boiling.  Boil for 5 minutes (please check the recommended times for your altitude).

Remove the jars and set on a towel.  Do not disturb until completely cooled.  Check for seals by gently pressing the middle of the lid.  If it is firm and has no give, it has sealed.  If hte lid pops up and down when pressed, it is not sealed and should be refridgerated.


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