Finally got these where Roy really likes them and even I like them in Bloody Marys also! Those of you who like dill, why not just add it - we prefer not to have it.
Roy's Favorite Pickled Green Beans
2 lbs green beans
4 sprig fresh rosemary
4 clove garlic, peeled
4 3" strips lemon peel
4 med serrano peppers
2 1/2 c water
2 1/2 c white wine vinegar
3 T. pickling salt
2 T. sugar
4 Grape leaves
Bring a large canner of water to a boil.
Sterilize 4 pint jars and their lids according to mfg. instructions.
Evenly trim the ends of the green beans to fit the jars. (3 1/2")
Place one grape leaf in the bottom of jar.
Divide and pack the beans, rosemary, garlic, peppers and lemon peels among the jars.
In a medium pan, combine the water, vinegar, salt and sugar and bring to a boil.
Simmer for 2 mintues, stirring to dissolve the sugar and salt.
Roy's Favorite Pickled Green Beans
2 lbs green beans
4 sprig fresh rosemary
4 clove garlic, peeled
4 3" strips lemon peel
4 med serrano peppers
2 1/2 c water
2 1/2 c white wine vinegar
3 T. pickling salt
2 T. sugar
4 Grape leaves
Bring a large canner of water to a boil.
Sterilize 4 pint jars and their lids according to mfg. instructions.
Evenly trim the ends of the green beans to fit the jars. (3 1/2")
Place one grape leaf in the bottom of jar.
Divide and pack the beans, rosemary, garlic, peppers and lemon peels among the jars.
In a medium pan, combine the water, vinegar, salt and sugar and bring to a boil.
Simmer for 2 mintues, stirring to dissolve the sugar and salt.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com