Garlic Spiced Canned Pickled Beans Recipe
A recipe and tutorial for canned pickled beans flavored with garlic, mustard seeds, and red pepper flakes. A perfect balance of spice, salt, and sweet for salads, antipasto plates, appetizers and snacking.
Servings: 7 pints
Calories: 54kcal
Equipment
- Sharp knife and cutting board
- 6-8 quart stockpot
- 7 Pint (or 12-ounce) canning jars and new lids, regular or wide mouth
- Water bath canner and jar lifter
- Stainless steel canning funnel and ladle
Ingredients
- 4 to 5 pounds green beans, washed and trimmed to fit pint jars
- 6 cups white vinegar or apple cider vinegar
- 3 cups water
- 3/4 cup granulated sugar
- 3 tablespoons pickling spice, homemade or store bought
- 1 tablespoons pickling salt or pure fine sea salt
- 14 garlic cloves, peeled and cut in half
- 1/8 teaspoon red pepper flakes for each jar, or to taste
Instructions
- Prepare 7 pint jars, bands, lids, and canner for processing. Heat canner and keep water simmering while preparing beans.
- Prepare green beans.
- Combine vinegar, water, sugar, pickling spice, and salt in 6-8-qt. pot and bring to a boil. Lower heat and simmer 3 minutes.
- Add a two garlic cloves (4 halves) and the red pepper flakes to each jar before packing with beans. (Do one jar at a time, pouring brine over and sealing before moving to the next jar.)
- Ladle the hot brine over beans, leaving 1/2" headspace. Remove air bubbles with a spatula or chopstick, wipe the jar rim with a damp cloth, and attach the lid, fingertip tight. (TIP: Try to get a bit of the pickling spices in each jar as you pour.) Continue until all the jars are full.
- Lower rack of canner, cover and bring to a boil. Process in a boil-water canner for 10 minutes, adjusting heat as needed to keep at a low boil. When timer goes off, remove lid and let jars sit in canner for 5 minutes.
- Remove jars from canner to a towel-lined surface and leave undisturbed for 12-24 hours before checking lids for seal, labeling with date and storing.*
- Wait for 3-4 weeks before eating for best flavor. Use within a year to 18 months.
Notes
*TIP: The beans may look shriveled after removing from the canner and can look like that for a few weeks - never fear, they will plump up by the time they are ready to eat in a few weeks!
Altitude Adjustment: Higher altitudes will have to adjust and add processing time according to this chart.
If you have any jars that don't seal (which is rare!), store them in the fridge and use first.
Nutrition
Serving: 0.5 cup | Calories: 54kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 256mg | Potassium: 151mg | Fiber: 2g | Sugar: 7g | Vitamin A: 451IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg
