Spiced Pickled Green Beans


Spiced Pickled Green Beans
  • 1 c. F. Oliver’s Sunny Pineapple Balsamic Vinegar
  • 1 c. white wine vinegar
  • ¼ c. F. Oliver’s Tunisian Harissa EVOO
  • 2 c. water
  • ¼ c. salt
  • 2 tbsp. F. Oliver’s Baharat spice blend
  • 2 ½ pounds fresh green beans, cleaned and cut to fit in 6 ½ pint jars
  1. Clean and sterilize 4 ½ pint mason jars with rings and lids. Divide green beans between the jars.
  2. In a large saucepan, stir together vinegars, oil, water, salt, and Baharat. Bring to a boil and ladle (carefully!) over green beans.
  3. Seal jars with lids and rings; place in a hot water bath and simmer but do not boil for 10 minutes. Cool to room temperature. Test for a good seal by pressing on the center of the lid- it should not move.
  4. Let pickles ferment 24 hours. Enjoy in a Mother’s Day Bloody Mary or on salads and sandwiches.

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