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Lemon-Bay Leaf Bean Pickles


Serving size: 1/4cup Yield: 4 pints
Prep 45 mins Process 10 mins
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)
  • cal. (kcal) 27,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 6,
  • Monounsaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 4,
  • pro. (g) 1,
  • vit. A (IU) 194,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 184,
  • Potassium (mg) 75,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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