Vindaloo Pickled Beans

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A great unique spicy pickle recipe to take advantage of the bounty of fresh green beans in the summer at Salt Spring Island. They are great on a charcuterie board or with a fine Caesar.

Ingredients

2 LB green beans, cleaned

3 cups water

2 cups white vinegar

¼ cup sea salt

8-12 garlic cloves, peeled

Small Bunch of fresh dill

2 tsp Goan Vindaloo

Instructions

1

Place beans in an ice bath until ready to pack jars.

2

Sterilize 4 pint jars and lids as per manufacturer’s directions. Keep hot water pot to seal jars after packing.

3

Put water, vinegar and salt in a pot. Bring to a simmer.

4

Put 2 or 3 cloves of garlic, 2 or 3 sprigs of dill and ½ tsp (or more) of Goan Vindaloo in the bottom of the sterilized jar. Pack jar with beans and fill with brine to within ½” of top.

5

Process for 10 minutes in a simmering water pot to seal.

6

Remove from pot, cool on rack.

7

Store in a cool location for a few weeks before eating.

8

Refrigerate after opening.

9

Makes 4 pint jars.