Lemon-and-Bay Leaf Bean Pickles
One of the recipes I found very intriguing was the Lemon and Bay Leaf Bean Pickles.
- 2 cups white vinegar (5% acidity)
- 1/2 cup sugar
- 1/3 cup bottled lemon juice
- 1 T. pickling salt
- 2 1/4 pounds pounds fresh green and/or yellow beans, trimmed (11 cups)
- 8 pc. bay leaves
- 4 t. whole black peppercorns (red ones would be fun for color)
- 8 strips lemon peel
In a 6 to 8 quart stainless-steel enamel or nonstick heavy pot, combine the water, vinegar, sugar, lemon juice, and salt.
Bring to a boiling over medium high heat, stirring constantly until sugar and salt dissolve. Add beans, return to boiling. Boil for 1 minute.
Drain beans, reserving the liquid. Return reserved liquid to the pot. Return to a simmer, cover.
Pack hot beans lengthwise into four hot sterilized pint jars, adding two of the bay leaves, 1 teaspoon of the peppercorns and two strips of the lemon peel to each jar.
Pour boiling liquid over beans in jars leaving 1/2 inch headspace. Remove any air bubbles from jars and fill to headspace if needed.
Process filled jars in a boiling water canner for 10 minutes(start timing when water returns to boiling).
Makes 4 pints.
The note in the preface of the recipe says: "Although they're good just for munching these citrusy pickled green beans also provide a superb garnish for a spicy bloody mary".