Pickled  Green Beans

 

By: Nicole Lowrance

 

Here is a nice treat to try for the summer, pickled green beans. They take a little time before they are ready to eat, but they are well worth the wait. This is a recipe from Mary Gamblin, her family loves them so much they eat them by the jar. Try them for your kids and even grandkids!

 

 

 

 

(Please beware to never serve raw beans. During preservation, beans are the only vegetables

that have to be cooked. Beans contain a toxic substance called phasin. Phasin is a protein

that interferes with your digestion. It decomposes when it's heated.)

 

 

 

Pickled Green Beans

(for a one quart/litre preserving jar)

 

3 1/2 cups green beans

1/2 small onion

ground savory

3 tbsp pickling or sea salt

2 tbsp whey

 

Whey Recipe

2 tbsp whey

3/4 cup buttermilk

Heat until warm (will separate), strain through cloth,

and liquid will be clear.

 

 

 

Boil green beans in lightly salted water (2 tbsp pickling or sea salt

to 1 quart/litre of water) for 5 to 10 minutes. For very tender green

beans, five minutes cooking time is enough. For larger amounts, cook

one batch after the other in the same water. (Take care to avoid

overcooking.) Spread them on a cloth to cool.

Next, layer the green beans in the preserving jar together with the

ground savory and onion. Mix the whey with the water in which you boil

the green beans, and pour this mixture so that there is 1/2 inch (1 cm) of

liquid on top of the vegetables.

Leave the container at room temperature (64-68 degrees F), for 8-10

days, then put it in a cool place. After 3 weeks of storage the beans will

be ready for consumption.

 

Optional spices to add are: 1 tsp yellow mustard seed, 1 tbsp freshly-grated

horseradish, 1 clove of garlic, and dill blossoms to the jar.

For a spicy kick try adding jalapenos!

Look forward to more pickled vegetable recipes.

 

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