Submitted by: Joe’s Gardens, written by Frank Koterba
Joe’s Garden’s presents another delicious recipe by Frank Koterba—Pickled Romano Beans with Rosemary and Lemon. Enjoy!
I really didn’t have much experience with Romano beans until we moved here a little over 10 years ago. I have had them braised, grilled, sautéed, steamed and roasted. At some point it occurred to me that you could have them pickled.
These are a step beyond pickled green Beans. They are great on their own and a friend also ensures me that they are the perfect complement to the olives in his martini.
My favorite version combines lemon, rosemary and a little heat. But I have used combinations of garlic, fennel, dill, cumin and coriander. The choice is yours. This is an adaptation from a recipe from “Dispatches from Whitcomb Street.”
For each pint you will need about ½ pound of beans. I pick out the straight one to make packing the jars easier. Wash and trim the beans to fit vertically in the jars. Each jar will use a wide strip of lemon zest three inches long and a sprig of fresh rosemary about the same length. I also add a generous quarter teaspoon of Aleppo pepper.
For the brine, bring 1/3 cup water and 2/3 cup 5% white vinegar for each jar to a boil. Dissolve two teaspoons of sugar and 3 teaspoons of Diamond Crystal kosher salt. Keep this mixture hot.
Sterilize your jars, lids and rings and keep them hot.
Get your canning pot to a boil.
Densely pack the hot jars with the beans, zest and spices. Add the brine until it reaches ¼ inch from the top. Wipe the rims and sides, then seat the lids and the rings.
Process the jars for 10 minutes starting when your pot returns to a boil.