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RECIPE: Lemon & Rosemary Pickled Beans
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Posted by annie1992 (My Page) on Mon, Aug 22, 05 at 3:30
| Someone on the Harvest Forum linked this recipe, I think the original came from Emeril. Since I'm kind of tired of dill in everything that is pickled, I just had to give this a try. I had no fresh rosemary, so I substituted a tsp. of dried rosemary per jar. My first sample is pretty darned good and a couple of people have asked for the recipe.
Lemon-Rosemary Pickled Green Beans:
2 pounds green beans
4 sprigs fresh rosemary
4 cloves garlic, peeled
4 (3-inch) strips lemon peel
2 1/2 cups water
2 1/2 cups white wine vinegar
3 tablespoons pickling salt
2 tablespoons sugar
Sterilize 4 pint-sized jars and their lids according to the manufacturer's instructions.
Evenly trim the ends of the green beans to fit the jars. Divide and pack the green beans, rosemary, garlic, and lemon peels among the jars.
Bring a large pot or canner of water to a boil.
In a medium pot, combine the water, vinegar, salt, and sugar and bring to a boil. Simmer for 2 minutes, stirring to dissolve the sugar and salt. Ladle the hot mixture into the jars, leaving a 1/2-inch headspace. Wipe the rims with a clean cloth, affix the lids and seals, and seal tightly. Process the jars in the hot water bath for 15 minutes.
Carefully remove with tongs and set aside to cool. Let sit in a cool, dark place for at least 3 weeks before opening.
Yield: 4 pints
Annie
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Follow-Up Postings:
RE: RECIPE: Lemon & Rosemary Pickled Beans
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| Annie, thanks for the recipe! I'm hoping to try these with the fall harvest. |
RE: RECIPE: Lemon & Rosemary Pickled Beans
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| Thanks for the recipe Annie. If there is another batch of beans I will try this. The ones at the farm a getting a little woody. -Robin |
RE: RECIPE: Lemon & Rosemary Pickled Beans
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| THESE ARE VERY GOOD I know first hand 'cuz I helped make and sample them with Annie! We shoulda taken pictures. |
RE: RECIPE: Lemon & Rosemary Pickled Beans
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| Um, Jessica, we DID take pictures, but not of the process, only of the finished product. Here it is: 
The pickled beans are in pints, the quarts are plain old green beans. Annie |
RE: RECIPE: Lemon & Rosemary Pickled Beans
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| Oh, you're posting pictures again, I'm so proud of myself!!!! (my teaching skills) Mmmmm those look good enough to eat out of the screen. |
RE: RECIPE: Lemon & Rosemary Pickled Beans
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| Yup, I ran down BOTH sets of batteries posting those pictures of Dad on the gallery, but this one was already on photobucket. Piece of cake..... Annie |
RE: RECIPE: Lemon & Rosemary Pickled Beans
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| Annie, it's been 3 weeks, how do they taste? Oh, and did you blanch the garlic first? |
RE: RECIPE: Lemon & Rosemary Pickled Beans
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| HanArt, I really like them. I did not blanch the garlic first, I just popped a whole peeled clove into each jar. They have a nice rosemary flavor, although I still think fresh would have been better and the lemon has gotten more distinct (instead of the vinegar, which mellowed somewhat). I'm tired of having dill in every pickle I make, so these are a nice change. Altogether, I'm pleased and will definitely make more next year, especially if I can find fresh rosemary. Annie |
RE: RECIPE: Lemon & Rosemary Pickled Beans
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| Great! I have tons of fresh rosemary ... now to find decent green beans. And I just realized I should have kept some of those pint size jars that I sold in the yard sale last weekend. Duh, what was I thinking? I did keep all my quart jars, so I guess those will do. I'll just have to buy new bands & lids. Or could I use half-pint jars? I still have a brand new box of those. |
RE: RECIPE: Lemon & Rosemary Pickled Beans
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| HanArt, you could use half-pints, if you want to cut your beans that short. I cut mine so they will stand up on end in the jar, and the original recipe called for the longer bean so it could be used to stir a bloody mary. (grin) Annie |
RE: RECIPE: Lemon & Rosemary Pickled Beans
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| Yum is about all I can think of to say! (And I'm one of those people who doesn't like green beans, but these sound just delicious.) |
RE: RECIPE: Lemon & Rosemary Pickled Beans
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| Annie shared this recipe on Harvest and inspired a lot of us to try it. I used the Ball quilted 12-oz. jars which are a little taller, so I didn't have to trim the beans so much. It made a very attractive presentation, nice for gifts. (If I can stand to let any go.) Carol |
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