Rosemary Enhanced Refrigerator Green Bean Pickles Recipes

Steps:

• Blanch your beans: place green beans into a saucepan and add 1/2"-1" of water, cover and bring to a boil and boil 3 minutes, remove from heat, pour into strainer and rinse with cold water until beans are cool to the touch.
• Add 2-3 garlic cloves and half the onion slices to each jar. Divide beans into jars standing the beans up right. Set aside.
• In a bowl mix together vinegar, water, sugar, salt, rosemary and celery seed until sugar is dissolved. Pour over green beans and fit with tight fitting lids. Place into refrigerator for at least 48 hrs. Then enjoy!
• *Use as many green beans as it takes to fill up 2 - 1 quart jars snugly. Sorry I don't have an exact measurement. With my big hands...it was about 4 handfuls. :o) *you can add more rosemary if you prefer a lot of rosemary flavor...the amount listed gives just a mild flavor.

Steps:

• Place 1/4 of the sliced onion and 1 - 3 cloves of smashed *garlic and *rosemary into the bottom of each jar or container. Then place quartered cucumbers up right in jar to fill each one. (Thats where you have to use your judgement as to how many cucumbers you'll need, since they all range so much in size.) Place remaining onion on top of cucumbers.
• In a bowl combine vinegar, water, sugar, salt, celery seed. Stir until sugar and salt is dissolved. Pour over cucumbers and fit with tight fitting lid. Store in refrigerator for at least 24 hrs. But I recommend waiting 60-72 hrs, the flavor is amazing! :o)
• *The onions in this goes great in tuna salad or served with brats. *You can add more rosemary if you love it! These have just a hint of rosemary. *You can use less garlic if you prefer, I love garlic so I use 3 smashed cloves per jar for extra garlicky! *You can use 1 - 2 qt jar instead of 2 - 1 qt jars...works just as well. *I added a seeded sliced jalapeno pepper to the 2 qt jar of pickles in photo, for a little kick.

Steps:

• Bring all ingredients except beans to boil in medium saucepan; simmer on low heat 5 min. Cool 5 min.
• Meanwhile, cook beans in large saucepan of boiling water 3 min. or just until bright green in color. Drain beans, then plunge immediately into bowl of ice water. Let stand 5 min.; drain well.
• Pack beans tightly into 4 (16-oz.) jars with tight-fitting lids, leaving 1/2-inch headspace at top of each jar. Pour vinegar mixture over beans; cool completely.
• Cover jars with lids. Refrigerate 24 hours before serving.