Spicy Pickled Carrots and Green Beans

November 11, 2013 by katie | 1,140 Comments

I’m going to warn you. The next two weeks, there may be an absurd number of photos in each post. Why? Because they were all too darn pretty and I just have to share them all. Well ok, not all or we would be here all day, but a fair amount.

A few weeks ago, I tried canning for the first time. I went to a canning class with a friend and the whole thing was demystified for me. I love it. It seems almost like magic really. You can put whatever you want in a jar, heat it, seal it, and it can live on your shelf for a year. I guess I had always assumed that it was more complicated, that you had to have some kind of special preservatives that you add or something. But no. It is not a complicated process and it is very satisfying. Over the next two weeks, I’m going to share four recipes for canning things and I’ll share even more pictures.

When I was at the canning event, one of the hosts had made her own sweet pickled asparagus and it was delicious. I knew immediately that I wanted to pickle some green beans. With this brine recipe, I decided to do some carrots, some green beans, and some combo jars.

First up, find some beautiful carrots.

And then some green beans too.Don’t these just look like something you want to take on a picnic? I am looking forward to adding these to an appetizer tray this Thanksgiving. And I imagine they will be shipped out over the holidays this year in gift baskets as well. But, they have to sit for 2-3 weeks to pickle, so start thinking about making these soon!

Spicy Pickled Carrots and Green Beans

Original recipe makes 6 – half pint jars

1 1/2 pounds fresh green beans
1 1/2 pounds fresh carrots, quartered if thick
2 1/2 cups distilled white vinegar
2 cups water
1/4 cup salt
6 cloves garlic, peeled
1 bunch fresh dill weed
3/4 teaspoon red pepper flakes

Directions

Get a very large pot of water very hot. If you do not have a canning pot with a rack to keep the glass from touching the bottom of the pan, then a steamer basket works well, as long as the water is high enough to cover the top of your jars. Sterilize 6 (1/2 pint) jars with rings and lids. Set them somewhere clean to dry. Trim green beans and carrots to 1/4 inch shorter than your jars.
In a large saucepan, stir together the vinegar, water and salt. In each jar, place 1 sprig of dill, one clove garlic, and 1/8 teaspoon of red pepper flakes. Pack green beans and carrots into the jars so they are standing on their ends.
Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Wipe the rims clean with a clean cloth. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Remove and set somewhere out of the way to cool. Do not touch for 24 hours. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.