Sweet Pickled Green Beans
January 20, 2012
"A recipe I found in a Bernardin Home Canning Cook Book. I could eat a whole jar to myself!"
- Serving Size: 1 (79.9 g)
- Calories 37.8
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 197.8 mg
- Total Carbohydrate - 8.3 g
- Dietary Fiber - 1 g
- Sugars - 6 g
- Protein - 0.6 g
- Calcium - 19.6 mg
- Iron - 0.3 mg
- Vitamin C - 0.7 mg
- Thiamin - 0 mg
Wash and trim green beans and set aside.
Mix green and red peppers with garlic and set aside.
Bring the vinegar, water, sugar and salt to a boil and continue boiling for a few minutes until all is dissolved.
Divide the pepper mixture evenly in each of 2 -2 litre sterilized jars
Fill jars with green beans.
Pour vinegar mixture over beans to within half an inch of top rim.
Insure there are no air bubbles and wipe rim to remove any stickiness.
Place snap lid on jar and apply the screw band making sure to not screw it to tight.
Allow jars to cool and place in a dry cool place until ready to use, at least 2 weeks.
Refrigerate after opening.
Tips & Variations
- 2 (2) liter mason jars with snap lids and screw rims.