- 2 cups white vinegar
- 1/4 cup maple vinegar
- 2 cups water
- 1/4 cup maple syrup (preferably amber syrup for its rich flavour)
- 4 cloves garlic, chopped into fours
- 1 tsp hot pepper flakes (or more, depending on degree of heat desired)
- 2 tsp pickling salt
- 1 tsp peppercorns, crushed coarsely
- 10 cups green or yellow beans
- 4 sprigs fresh dill
- Perform the steps in the “Method for Preparing Jars and Lids,” found here.
- Prepare the pickling liquid in a large pot by adding the vinegars, water, maple syrup, garlic, pepper flakes, pickling salt, and peppercorns. Bring to a boil.
- Add the beans and dill and cook 1 minute.
- Take the pot off the heat. Lift out the vegetables with a slotted spoon or silicone tongs and distribute them among the hot, sterilized jars. Make sure there are pepper flakes and a dill sprig in each.
- Pour the pickling liquid over the vegetables up to 2 cm (7/8 in) of each jar, then add the aromatics left in the bottom of the pot (garlic and peppercorns). Use a non-metallic utensil to release air bubbles.
- Follow Steps 1 – 6 of the “Canning Method,” found here.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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