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Lemon and Bay Leaf Bean Pickles

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“From B&G canning mag. Also good for a spicy bloody mary garnish. Green or yellow beans or mixed.”
READY IN:
45mins
SERVES:
16
YIELD:
4 Pints
UNITS:
US

Ingredients Nutrition

Directions

  1. In large pot combine water, vinegar, sugar, lemon juice, and salt. Bring to a boil over med-high heat, stirring constantly until sugar is dissolves. Take off heat. Add beans, return to the boil, cook for 1 minute. Remove beans, keep liquid in pot. Return liquid to a simmer, covered.
  2. Add 2 bay leaves, 2 strips lemon peel and 1 teaspoon black peppercorns into hot sterlized pint jars. Pack hot beans into jars lengthwise, cut beans if needed. Leaving 1/2" headspace.
  3. Poor hot liquid into jars, leaving 1/2" headspace. Remove bubbles, wipe rims and add lids.
  4. Process in water bath for 10 minutes. Start timing once water is boiling.

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