Lemon-and-Bay Leaf Bean Pickles

Lemon-and-Bay Leaf Bean Pickles Enlarge Image
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Serving Size:
1/4 cup
Yields:
4 pints
Prep:
45 mins
Process:
10 mins
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Lemon-and-Bay Leaf Bean Pickles

Ingredients
2 3/4
cups water
2
cups white wine vinegar
1/2
cup sugar
1/3
cup lemon juice
1
tablespoon pickling salt
2 1/4
pounds fresh green and/or yellow beans, trimmed (about 11 cups)
8
bay leaves
4
teaspoons whole black peppercorns
8
strips lemon peel

Directions

  1. In a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot, combine the water, vinegar, sugar, lemon juice, and salt. Bring to boiling over medium-high heat, stirring constantly until sugar and salt dissolve. Add beans; return to boiling. Boil for 1 minute. Drain beans, reserving the liquid. Return reserved liquid to the pot. Return to a simmer; cover.
  2. Pack hot beans lengthwise into four hot, sterilized pint jars, adding two of the bay leaves, 1 teaspoon of the peppercorns, and two strips of the lemon peel to each jar.
  3. Pour boiling liquid over beans in jars, leaving a 1/2-inch headspace. Remove any air bubbles from jar.
  4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts

(Lemon-and-Bay Leaf Bean Pickles)
    Per serving:
  • 27 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 184 mg sodium,
  • 6 g carb.,
  • 1 g fiber,
  • 4 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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