Horseradish Pickled Beans
- Diabetes-friendly
- Kid-friendly
- Heart-healthy
- Low fat
Bean pickles flavoured with horseradish make a lively side-dish pickle or a garnish for Caesars or bloody Marys. Use the cylindrical top part, not the gnarled root end, of the horseradish root (wrap leftover horseradish in wet towelling, cover in plastic wrap and store in your refrigerator’s crisper). For a little extra bite, add a halved red or green hot pepper to each jar.
Ingredients
- 2 lbs (1 kg) green or yellow beans
- 3 -inch (8 cm) piece horseradish root
- 8 sprigs fresh dill, trimmed of thick stems
- 4 cloves garlic, halved
- 2 tbsp (30 mL) mustard seeds
- 2-1/2 cups (625 mL) white vinegar
- 2 tbsp (30 mL) pickling salt
Preparation
Cut beans to 3-1/2-inch/9 cm lengths, discarding stem ends. Peel horseradish root; cut crosswise into 20 slices. Divide dill, garlic and mustard seeds into 4 hot sterilized 500 mL jars; pack with beans, cut side up, and horseradish slices.
In saucepan, bring vinegar, 2-1/2 cups/625 mL water and salt to boil. Pour into jars, leaving 1/2-inch/1 cm headspace. Seal with prepared discs and bands. Process jars, immersed in boiling water, for 10 minutes. Let sit at least 1 week before opening. Refrigerate after opening.
Makes four 500 mL canning jars.
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