Pickled Skinny Beans
 
Prep time
Cook time
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Skinny, purple filet beans are fun to grow and make an unusual pickle.
Author:
Recipe type: Condiments
Serves: 6 pints
Ingredients
  • 2½ lbs filet beans
  • 12 bay leaves
  • 6 tsp whole black peppercorns
  • 3½ cups water
  • 2¾ cups white vinegar
  • ¾ cup lemon juice
  • 1½ Tbsp pickling salt
  • ¾ cup sugar
Instructions
  1. Wash and trim fresh beans.
  2. Pack beans into clean, wide-mouth pint jars. This is easier to do if you tip the jar onto its side.
  3. Add 2 bay leaves and 1 tsp whole peppercorns to each jar.
  4. In a large pot, bring water, vinegar, lemon juice, salt, and sugar to a boil, stirring until sugar and salt dissolve.
  5. Pour liquid over beans in jars, leaving ½ inch headspace.
  6. Remove bubbles from jar using a chop stick or other non-metal device.
  7. Cap, using the two-piece canning lids and process in a boiling water bath canner for 10 minutes.
Recipe by Seed to Pantry at https://www.seedtopantry.com/2016/09/01/pickled-skinny-beans/