Canned Spicy Pickled Beans by Kristi Jones

by on November 13, 2012


I am only going to share the ingredients, the canning process is just the typical way.. I only use a large canning pot and boil my sterilized jars, no pressure cooker.

This recipe is for about 4 – 5 pounds of beans, 3 – 4 large wide mouth canning jars.

  1. I make a mixture of half water and pickling vinegar in a pot, about 1 1/2 litres of both water and vinegar, 1/4 cup pickling salt (you can lower this amount slightly if you have a smaller batch) adjust accordingly.
  2. On high heat, almost boiling point I add 2 heaping tablespoons dried chili flakes (more if you like it really spicy), 3 large tablespoons dill seed,(and or fresh dill sprigs if they are in season) 1 table spoon mixed pickling spice which includes, mustard seed, cloves, cinnamon, bay leaf, coriander seed, ginger, allspice, pepper, Fenugreek – I make my own blend but you can also purchase this at any grocery store. You can omit the pickling spice mixture, but I really like the hint of savory it gives the beans. Some people like to add some dried Alum to make these crisper – I do not add Alum.
  3. In each jar I add 5 – 6 cloves fresh garlic, I often add a few sliced fresh hot peppers from the garden if I have them, chili pepper, cayenne or jalepeno, just a few sliced in the jar makes it look quite pretty too!
  4. Fill your jar with beans, save a few cloves to place on top, to stuff your jar nice a tight with the beans put them in long ways and use a spoon handle to push to the bottom.
  5. Once your sterile jars are filled pour your hot vinegar water mixture, leaving about 3/4 inch at the top, add a few more garlic cloves or fresh pepper to the top if desired.
  6. Once you have boiled/steralized the lids and tops, wipe the rim of your jar, put your lids on nice and tight and slowly submerge the entire jar into pot of hot water, turn up your large canning pot of hot water to a full boil, approx 5 minutes.
  7.  I then immediately turn off the heat and pour out half the hot water and then wait a minute or two, carefully removing my hot jars and place on the counter on a kitchen towel. Make sure there is no cold breeze coming through as you remove your jar, you don’t want to crack them.

Now be patient! The longer you wait the more flavorful these beans will be.Keep them in the fridge after
Great in cocktails and on their own!


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