Pickling Yellow Beans

A while ago, I was going through a cookbook my Great Grandmother, from Northern Minnesota, compiled of her favorite recipes and found one involving pickling yellow wax beans. So, this spring I decided that I would grow yellow beans and try this recipe to see if it was any good. I’ve never been able to find yellow beans for a reasonable price at a market or grocery store, but a packet of seeds only cost me $1.89  and I’m harvesting quite a number of beans for a very reasonable price. I understand why people don’t garden certain fruits and vegetables which are hard to grow or that don’t yield very much produce, but really any type of bean is worth the price of a packet of seeds.

The recipe involves a certain amount of sugar which initially turned me off, however I wanted to know why my Great Grandmother chose to feature this recipe in her cookbook, so I tried it. I let it sit for a little while, and yes the pickled beans are sweet, but also intriguing. Generally, I enjoy my vegetables in their raw form, and like vegetables to taste like vegetables, however this is an interesting twist. The taste isn’t for everyone, and I certainly couldn’t eat them all day long, but it is kind of refreshing and different. Make up your own mind, but I enjoyed them and they definitely reminded me of being in the Midwest. Here is the method I used to create my final product:

1. Pick the beans

2. Remove the ends of the Beans

3. Blanch and Shock the Beans.

4. Prepare the jars and lids

5. Pack the Beans vertically

6. Fill and seal the jars

Here’s the Recipe:

Yellow Bean Pickles

Wash Yellow Beans and cut off ends. Blanch the beans in boiling water with 1 Tablespoon of salt for two minutes. Drain and shock the beans in ice water to stop the cooking. Pack vertically in jars and add either lemon slices, pickling spice, or cinnamon. In the meantime prepare a liquid mixture and bring to boil:

2 cups of  sugar

2 cups of vinegar

1 cup of water

Pour or ladle the liquid in the jars leaving 1/2 inch of space from the top. Seal the jars.

** I used lemon slices in my recipe, because I thought it would compliment to beans better than cinnamon or other spices.

** Note on blanching: depending on what size beans you have you may need to blanch for more or less time. Check the beans frequently. they should still be firm to the touch but do not over cook the beans, the boiling liquid added to the jars will do the rest. It is important to “Shock” the beans in ice water to stop cooking and it also brings out a nice clean color.

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