The Canning Kitchen
water bath canner for 10 minutes using the Processing Checklist on page 17 .
    TIP For the prettiest pickles, choose the freshest beans you can find. The quantity of beans in this recipe does account for some lesser quality beans to be discarded during preparation. To make packing the jars easier, start with the largest beans and fill in gaps with thinner beans. For best flavour, wait 2 to 3 weeks before opening.





H OT-AND- S OUR P ICKLED G REEN B EANS
    Personalize your Caesar or Bloody Mary cocktail by sliding one of these spicy and tangy pickled green beans into the glass. They’re also fantastic chopped in salads and added to pasta dishes and omelettes. This is a simple canning project, ideal for first-time picklers.
    MAKES FIVE 500 ML (2 CUP) JARS
    3 lb (1.4 kg) green beans
    2½ tsp (12 mL) dried chili flakes
    5 garlic cloves, peeled
    3 cups (750 mL) water
    2¼ cups (550 mL) pickling vinegar (7% acetic acid)
    ¼ cup (60 mL) pickling salt
    Rinse the beans under cool running water. Trim off and discard the tips at both ends. Line up 5 clean 500 mL (2 cup) jars. Put ½ tsp (2 mL) chili flakes and 1 garlic clove into each jar. Pack each jar with the green beans, ensuring they are at least ¾ inch (2 cm) below the jar rim.
    Prepare the brine by combining the water, vinegar and salt in a large saucepan. Stir over high heat until the salt dissolves completely and the liquid turns from cloudy to clear.
    Ladle the hot brine into the jars, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the brine if necessary. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on page 17 .
    TIP Quality fresh green beans should make a satisfying snap sound when broken. To simplify packing, use wide-mouth instead of standard-mouth canning jars. For even hotter flavour, add peppercorns or some brown mustard seeds to your jars. For best flavour, wait 2 to 3 weeks before opening.

P ICKLED S LICED B EETS
    With their rich purple colour and deep, earthy flavour, the pickled beet is the queen of all root vegetables. Pull out a jar of these magnificent beet slices to be the crowning jewel in your favourite salads.
    MAKES FIVE 500 ML (2 CUP) JARS
    4 lb (1.8 kg) beets
    3 cups (750 mL) white vinegar
    1½ cups (375 mL) water
    3 tbsp (45 mL) pickling salt
    2 tbsp (30 mL) granulated sugar
    Boil the whole unpeeled beets in a large pot of water for 30 to 35 minutes or until fork-tender. Drain and set aside until cool enough to handle. Trim off and discard the root and stem ends. Slip off and discard the skins. Slice the beets ¼ inch (5 mm) thick. Layer the slices snugly into 5 clean 500 mL (2 cup) jars up to 1 inch (2.5 cm) from the jar rim.
    Make the brine by combining the vinegar, water, salt and sugar in a large saucepan. Bring to a boil over high heat, stirring to fully dissolve the sugar and salt.
    Ladle the hot brine over the packed beets, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the brine if necessary. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on page 17 .
    TIP Disposable food service gloves are useful when preparing beets to prevent purple-stained hands. Experiment with flavours by adding spices like peppercorns, slices of ginger or sprigs of rosemary to jars before filling with beets. For best flavour, wait 2 to 3 weeks before opening.





P ICKLED A SPARAGUS S PEARS
    These savoury spears of pickled asparagus are seasoned with flavourful fennel seeds and a garlic clove inside each jar. Enjoy a couple of spears alongside a deli sandwich, or chopped and tossed with your favourite hot or cold pasta dishes.
    MAKES THREE 500 ML (2 CUP) JARS
    4 lb (1.8 kg) asparagus
    3 garlic cloves, peeled
    1½ tsp (7 mL) fennel seeds
    1¾ cups (425 mL) pickling vinegar (7% acetic vinegar)
    1½ cups (375 mL) water
    2 tbsp

Similar Books

Oblivion

Dean Wesley Smith, Kristine Kathryn Rusch

Lost Without Them

Trista Ann Michaels

The Naked King

Sally MacKenzie

Beautiful Blue World

Suzanne LaFleur

A Magical Christmas

Heather Graham

Rosamanti

Noelle Clark

The American Lover

G E Griffin

Scrapyard Ship

Mark Wayne McGinnis