A great way to enjoy summer produce longer is to preserve them! Spend a few minutes preparing these now to enjoy for weeks on end. If you or your family doesn’t like spice, leave out the jalapeno.
- 1 lb green beans ends removed
- 1 bunch carrots washed and cut into spears
- 1 large jalapeños de-seeded, cut in half, and then sliced into 1/8th inch slices, optional
- 2 Tbsp sea salt
- 1 Tbsp coriander seed
- 1 Tbsp mustard seed
- 1 Tbsp whole peppercorns
- 2 cups water
- 2 cups vinegar
- 1 tbsp dried dill or medium bunch of fresh dill weed
- 2 cloves garlic
In a medium-sized pot combine water, vinegar, salt and spices. Over medium heat bring to just a boil. Remove from heat.
Divide remaining ingredients between pint jars making sure you tightly pack each jar.
Pour vinegar brine over veggies leaving approximately 1/2 inch headspace.
Transfer to cold storage and let the flavors marinate for a couple days. Then enjoy as a snack, with meats, cheese and crackers.
If you want to can them: Wipe rims, apply lids and rings (finger tight), and process jars in a hot water bath for 10 minutes. Remove jars from water bath and let set on a folded towel for 8-12hrs.
Store jars in a cool, dry place for atleast 3 weeks before consuming. Shelf stable for up to 1yr.
Recipe from Putting Up With Erin