Sweet and Sour Green Bean Freezer Pickles 
Friday, August 30, 2013 at 12:33PM
Brook Hurst Stephens

Yield: ~ 2 pints 

Adapted from DK Publishing's 2010 book "Preserve it!" 

Note: You can use jars or plastic storage containers. I prefer to put them in BPA-free plastic bags and heat seal them using a FoodSaver system.




1.) Trim the green beans and cut into diagonal slices. Place them in a colander over a bowl and sprinkle with the salt. Toss the beans well and let stand for 2 hours.

2.) Rinse the beans well under cold water, turning them to remove salt. Drain thoroughly and press down well with your hand to remove excess moisture.

3.) Mix together, vinegar, brown sugar, soy sauce, allspice and ginger in a bowl. Stir until sugar has dissolved. Add the beans, shallot, and raisins and mix thoroughly. Cover and refrigerate 24 hours, stirring occasionally. 

4.) After 24 hours, stir the mixture well and pack into freezer-safe containers (glass, plastic or plastic bags) leaving 1 inch headspace. Seal and freeze for at least 3 weeks or up to 6 months.

5.) To use, thaw in fridge overnight. Once thawed, use within 1 week.     

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