Maple Pickled Beans with Dill and Hot Pepper
Recipes with Maple Syrup / Recipes with Maple Vinegar
Created by
Stéphanie Côté
Nutritionist
Preparation Time:
Cooking Time:
Cooling Time:
Featuring
Specialty Products
4 portions
Metric
Imperial
Ingredients
- 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
Method
- 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.
In partnership with :
YIELD: 4 – 500 ml (2-cup) jars
SERVING SUGGESTIONS: As an appetizer, in salads (e.g., with corn and lardons) or as a veggie side.
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.
