For as much mexican food that I cook, I do not write down enough recipes as I should. This one is a family favorite and is quite addictive! You can adjust the heat level by omitting a jalepeno or two. Depending on how much heat your peppers pack, the recipe below is what I would consider a 7/10 for spiciness. Removing the seeds can also bring down the heat if you prefer. You do need quite a few carrots for this recipe but you can adjust it to one jar versus four. One bunch of carrots should generally be enough to fill a small pint jar! If you’re not familiar with canning or pickling, check out the following links for a little crash course in proper sanitation. I strongly suggest visiting the National Center for Home Food Preservationon how to prepare your jars, ensure proper sanitation, acidity levels and cook time. The following topics you should check out before starting are:
I this recipe we are only PICKLING which requires a simple water bath. No pressure canner needed! YAY! For this recipe you will need the following:
4 pint canning jars (Ball brand is best)
4 rings and new lids
A canning pot with a rack or a large pot & heatproof rack that fits into the bottom of the pot
Lid wand or thongs to lift the lids from the hot water
Clean rag to clean the rims of the jars
Before starting, be sure to prepare your equipment and jars. Follow all of the proper sanitization steps! Visit the GUIDE TO WATERBATH CANNING link provided above.
Toast your cumin seeds in a dry skillet on medium heat till just fragrant. Remove them to a plate or bowl so they don't overcook. Set aside.
Combine vinegar, sugar, water and salt in a large non-reactive pot. Bring to a boil and stir until the sugar is dissolved.
Add your sliced carrots, onions and jalapeños to the pot. Return to a boil. Remove from heat and allow to sit for 5 minutes.
While your carrots are marinating, remove your sterilized jars from the water and place them on a clean towel.
In EACH jar: Add 1/2 tsp of mexican oregano, 1/2 tsp toasted cumin seeds, 3 peppercorns, 1/2 tsp coriander seeds and 1 clove of garlic.
Fill each of the jars with the carrot, onion, jalepeno and vinegar mixture to within 1/2" of the rim. Wipe the rims with a clean cloth. Using a lid wand or thongs, remove the lids from the hot water and place on the jar. Tighten rings until just finger tight. Do not over-tighten.
To process the jars: Using a jar lifter, return jars to the pot of warm water on your stove. Place them on the rack without touching each-other or the sides of the pot. Add more water IF the water does not cover your jars by 1 or 2 inches. Cover and bring to a boil.
Once your pot reaches BOIL, set your timer and boil for 10 minutes. Then, remove from heat and allow to sit for another 5 minutes. Use a jar lifter to remove the jars and place on a clean towel. Allow to sit for 24 hours.
After 24 hours, remove the rings and check the seals by pressing on the center of the lid. There should be a concave indention signifying that everything worked! If you have one or two that did not seal, you can store them in your refrigerator. Sealed, processed jars should keep for up to a year when stored at room temperature.
The recent rain here in Washington has been a blessing, yet on the flip-side has created a rush to harvest and can as much as we can at our home garden before it’s destroyed by the rain. In addition to the wonderful goodies from Boistfort, I thought I could guide you on a little canning adventure with a pickled green bean recipe. The great part about pickling is that it does not require a pressure canner so practically anyone can do it at home.
First things first, lets discuss sterilization and technique. I strongly suggest visiting the National Center for Home Food Preservation on how to prepare your jars, ensure proper sanitation, acidity levels and cook time. The following topics you should check out before starting are:
In the recipe below, I used both Thai Basil Blossoms (from my home garden) as well as some Basil that was sent out in your Summer CSA as well as the assorted purple, yellow and green beans. Thai Basil is a little more authentic but any basil will taste fantastic. Also, be sure to slice your Thai Chilis horizontally instead of splitting them (as seen in the photo I took) to avoid mistaking a chili for a green been when they are ready to eat. SPICEY surprise? Please keep in mind, the vinegar and salt content of the recipes should not be modified as it may cause spoilage and some growth of unwanted bacterium.
Feel free to adjust the number of Thai Chili depending on the level of heat you can handle. I prefer 4 per jar since our family prefers spicy!
In a large pot, combine salt, vinegar water and bring to a boil.
Wash and trim ends from beans and cut to 4-inch lengths.
Add thai chili, lemongrass, garlic, ginger and basil to the bottom on the jars. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary.
Add hot solution to beans, leaving 1/2-inch headspace.
Cook at the recommended process time for Pickled Beans in a boiling-water canner. (see recipe notes below)
Once done, remove jars from hot water and place on cooling rack. Once cooled, place in a cool, dry area for 4-6 weeks. Then, enjoy!
Table 1. Recommended process time for ThaiPickled Beans in a boiling-water canner.
Process Time at Altitudes of
Style of Pack
0 - 1,000 ft
1,001 - 6,000 ft
Above 6,000 ft
* You should not store your canned goods with the rings on them (keep the sealed lid on of course). Don't stack on top of your canned goods. Store the Jars as dark and cool as possible. That is the key to getting many more years of quality storage.