Lemon Rosemary Pickled Beans

Green and yellow beans are now available in our produce section from Lytle’s Organic Vegetables in Arnprior. Try them tossed in your favourite stir-fry, steamed with butter and almonds or dipped in a delicious dressing. Or try this simple recipe where beans are pickled with lemon and rosemary for a tangy, slightly sweet crunch!

These are a delicious substitute for celery in your Caesar!

Yield: Makes 6 half-pints

INGREDIENTS
  • 3 3/4 cups water
  • 3 3/4 cups white wine vinegar
  • 4 tablespoons kosher or pickling salt
  • 3 tablespoons sugar
  • 2 1/2 pounds green beans
  • 6 medium cloves garlic
  • 6 sprigs rosemary
  • Twelve 3-inch strips lemon zest (from 2 to 3 lemons)

Sterilize jars and lids and remove with tongs to dry.

Combine water, vinegar, salt and sugar in a medium pot and bring to a boil over medium heat. Cook for 2 minutes, stirring to dissolve the sugar and salt.

Place a garlic clove in each jar. Divide beans, rosemary and strips of lemon zest evenly among the jars.

Fill the jars with the brine, leaving about 1/4 inch of space at the top. Wipe the rims clean. Screw on the lids until they are just snug and return the jars to the water, making sure they are covered by 1 to 2 inches of water. Bring the water to a boil over high heat; process for 10 minutes.

Use tongs to transfer the jars to a heatproof surface to cool. Store in a cool, dry place for up to 1 year. Refrigerate after opening.

Adapted from the Washington Post recipes.

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