Sweet and Hot Pickled Green Beans
- 2½ pounds fresh green beans
- 6 Czech black peppers (1 per jar)
- 6 cloves fresh garlic, peeled
- 1½ tsp yellow mustard seed
- 3¾ cups apple cider vinegar
- 3¾ cups filtered water
- 1 cup sugar
- 6 Tbsp sea salt
Rinse, drain, and rinse beans, drain well and lay out on new paper towels to dry. Remove any leaves and wilted beans, discard.
Wash 6 pint canning jars, bands and new lids in hot, soapy water, rinse well.
Meanwhile, heat a large pot of water to a boil, set aside and keep jars in it till needed. Bring a small pot of water to a simmer, add in lids and bands, take off heat and keep covered.
Fill canning pot halfway with water, bring to a near boil.
Bring vinegar, water, sugar, mustard seed and salt to a boil in a tall saucepan.
Line up the beans in batches, and trim off the tops, discarding. If beans are long, cut in half.
Drain jars using tongs, place on a clean kitchen towel, divide beans between jars, fitting in. Squeeze in slices of red bell pepper. Drop in a garlic clove in each jar and ¼ teaspoon of each spice. Gently tap jars to settle. Using a canning funnel, pour in hot vinegar to near the top of each jar. Sterilize a non-metal utensil (a chopstick works well, dip into boiling water) and run along the inside of each jar, to remove air bubbles. Top off with hot liquid as needed, leaving ½” headspace. Dip a clean paper towel in hot water, then run around the top of each jar. Place a lid on each jar, then a band, screw on finger tight.
Turn canner up to high, place jars in water bath rack, lower rack into water. Water should cover by 1 – 2″, if not add a bit more from the other pot that held the jars. Bring to a rolling boil, covered, process for 10 minutes. Turn off the heat, carefully remove jars, placing on a clean dry kitchen towel to cool.
Once cooled, check again that seals are down (you should hear the Ping! as each one seals). Gently remove bands (wash, dry and store for your next project. While they look nicer on, if they have water inside from processing, they can rust. If you are giving away your canned items, you can always slip one back on), note on jar or lid what is in jar with a date. Allow to cure for 1-2 weeks before eating. Store in a dry/cool/dark area and use within a year.