Bloody Mary Beans ... oh yes! These are so delicious in Bloody Mary's, but equally good right out of the jar to nibble on. I picked up a half-bushel of Blue Lake green beans from a local farm to put up, but I also knew I wanted to make some of them into these Bloody Mary Beans. Wading my way through all those green beans was a 2 day job, but in the end, I'm always happy to put up my own. These Bloody Mary Beans are bursting with flavor from the garlic and dill weed to the hot sauce. The recipe is identical to my Pickled Asparagus with the exception of the added hot sauce. Bloody Mary Beans are crisp tender, tangy and a little spicy. Want more spice? Add more red pepper flakes and hot sauce. If you'd rather them be mild, you can add less or leave it out completely. You may also like these other pickled vegetable recipes: Pickled Cabbage Slaw Pickled Cauliflower and Carrots Frog Balls {Pickled Brussels Sprouts} RECIPE Ingredients 5 lbs fresh green beans, ends trimmed 2 cups white vinegar 2 cups water 2 tbsp pickling salt 1/2 tsp. dill weed or dill seed 1/2 tsp. black peppercorns 1/2 tsp. mustard seeds 1/2 tsp. dried minced garlic (or fresh minced garlic) 1/2 tsp. red pepper flakes 1/2 tsp. hot sauce (or more to taste) Method Combine the vinegar, water and salt in a saucepan and bring to a boil. Add the dill weed, peppercorns, mustard seeds, garlic, red pepper flakes, and hot sauce to each jar. Pack the green beans into the jars over the spices, leaving 1/2-inch head-space. Pour the liquid over the green beans, and tap the jars to remove any air bubbles. Wipe rims with a damp cloth, apply the lids and rings, and process in a boiling water bath or steam canner for 10 minutes. Remove from jars from water onto a towel, and allow to cool completely. Once cool, remove the rings and check the seals. Sealed jars can be stored in a cool, dark place for up to one year. How to use: Add to Bloody Mary's, or serve on an assorted pickle tray. Yield: 5-6 pint jars Enjoy, Mary © Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Learn the easy way to can plain beets with this easy recipe. Good news! You won't have to cook the beets for hours when you follow these simple tips for canning beets the easy way.

Straight from the kitchen of my Italian grandmother, who grew up making sauce and jarring it up with her mom for years.

Our friend and guest blogger Chez LaRae worked up this sweet, tangy, & spicy plum canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts.Transform fresh plums into a jewel-colored, spiced condiment that pairs well on a charcuterie plate or is perfect as a condiment at your summer cookout. Chutney tastes sublime with sharp cheeses and salty prosciutto and is also delicious as a side to grilled meats, or used as a spicy and sweet spread on a sandwich. Chutneys are thick, tangy, sweet, and subtly spicy. Our Custom Kraft Apothecary Plum Canning Labels are perfect for chutney, jam, jelly, or butter. Labels are customized and printed with your text for whatever plum goodness you put up. Shop our Apothecary Canning Label Collection for fruits and vegetables. Plum Chutney Canning Recipe Recipe was adapted from Ball's "Complete Book of Home Preserving" & used by permission ©2022 Chez LaRae PRINT THE RECIPE CARD Preservation method: Water bath canningDifficulty level: EasyYield: Makes about 10 half-pint jars or 5-pint jars 8 cups plums, halved, pitted, and cut into wedges (leave skins on) 1 ½ cups brown sugar 1 ½ cups white vinegar 1 cup golden raisins 1 small red onion, finely chopped 1 tbsp yellow mustard seeds 1 tbsp fresh ginger, grated (no need to peel) 1 tsp kosher salt ½ tsp freshly ground black pepper ¼-½ tsp red pepper flakes 1 cinnamon stick PRINT THE RECIPE CARD Place the canning rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. In a large skillet or dutch oven, combine plums, brown sugar, vinegar, raisins, onion, mustard seeds, ginger, salt, pepper, red pepper flakes, and cinnamon stick. Bring to a boil over medium-high heat, stirring constantly to avoid scorching. Reduce heat to a simmer, stirring occasionally, until the mixture is thickened—about 35-40 minutes. Use a wooden spoon to break up large plum pieces if desired. When the mixture is the consistency of a thick jam, remove from heat and discard the cinnamon stick.Ladle hot mixture immediately into prepared jars, leaving 1/2 inch headspace. Use a wooden skewer to remove any air pockets and readjust headspace if needed. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight. Place jars onto a rack in the canner. Water must cover jars by 1 to 2 inches. Cover, and bring water to a boil. Once boiling, process sauce for 15 minutes. Turn off the heat and let jars sit in the canner for 5 minutes. Remove jars and place them upright on a towel to cool completely. After the jars cool, check seals by pressing the centers of lids with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary. Let prepared jars stand at room temperature for 24 hours. Affix CanningCrafts’ labels and write dates on jars. Store unopened jam in a cool, dry place for up to 1 year. PRINT THE RECIPE CARD Shop all of our Plum Canning Labels to decorate jam, jelly, chutney, & butter. Follow our We're Jammin' Pinterest Board for more jam recipes Sign up for our newsletter to get free printables, gardening tips, recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.

How to Can Green Beans. A simple tutorial {with lots of photos} on how to can green beans in a pressure canner.

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Urodilo se vám letos víc rajčat, než jste schopní zpracovat, a marně si lámete hlavu, co s nimi? Připravte si domácí kečup. Na rozdíl od těch z obchodů totiž přesně víte, co v něm je. A navíc nebudete věřit jeho skvělé, letní chuti!

Homemade strawberry syrup is easy to make at home with just a few ingredients.

Tony's ridiculously easy homemade salsa recipe with fresh tomatoes and a kick of heat from jalapeño. This homemade salsa is bursting with flavor and comes together right in your blender or food processor! Make it chunky or smooth and serve it with chips, on nachos, in burritos and more.

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Canned Okra (for frying) 1 gallon rinsed cut up okra8 Tbsp white vinegar4 Tbsp canning salt Put all in a pot and almost cover it with water. Add vinegar and salt. Boil until okra changes color &…

Pickled rhubarb is a delicious and unique way to enjoy this tangy vegetable.

This easy sweet chili jam recipe is one you NEED in your repertoire. It takes just 30 minutes, is sweet, spicy and so versatile. Watch it spice up salads, sandwiches, cheese boards or use it as a dipping sauce. Plus, it keeps for months and makes a wonderful gift.

This Salsa Recipe For Canning is one item that I always try to keep on hand. This canned salsa recipe is my all-time favorite! It thick and chunky and has so much flavor. We use this salsa in anything from taco soup, and chili, to chips and salsa

From cleaning, cutting, and learning how to cook leeks to choosing the type to suit your taste, here is everything you need to know!

A lovely kumquat marmalade recipe.

Skip the cartons bought at grocery stores that are filled with unnecessary preservatives and learn how to can chicken broth at home.

How to make applesauce and can it at home.

Home canned french onion soup takes this comfort food classic and makes it a heat and eat meal in a jar right on your pantry shelf.