09/02/2026
Got some fresh green beans to put up? Give this recipe a try.
Ingredients:
• 2–2½ lbs fresh green beans, trimmed
• 3 cups white vinegar (5% acidity)
• 3 cups water
• 1½ cups brown sugar
• 2 tbsp canning salt
• 4 cloves garlic, smashed
• 1 tsp black peppercorns
• 1 tsp mustard seed
• ½ tsp smoked paprika
• ½ tsp red pepper flakes
• Optional: 2–3 thin jalapeño slices per jar
Instructions:
1. Wash, trim, and cut your green beans to fit your jars.
2. Combine vinegar, water, brown sugar, canning salt, garlic, peppercorns, mustard seed, smoked paprika, and red pepper flakes in a pot. Bring to a simmer until the sugar and salt dissolve.
3. Add jalapeño slices to your jars if you want some extra heat. Pack the green beans tightly, leaving 1 inch of headspace.
4. Pour the hot brine over the beans, keeping the 1-inch headspace. Remove air bubbles and wipe the rims clean.
5. Apply lids and bands, then place the jars in a pressure canner according to the canner manufacturer’s directions.
6. Process using a tested pressure-canning recipe and the pressure/time appropriate for your altitude and jar size.
7. Allow the canner to depressurize naturally. Remove the jars and let them cool undisturbed for 12–24 hours. Check the seals before storing.
A little sweet, a little heat, and a whole lot of homemade. 🌶️
