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LEMONY PICKLED TRI-COLORED BEANS
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6 cloves | garlic |
1 | lemon, just the peel |
1 tbls | corriander seeds |
2-3 | jalapenos, seeded, cut into strips |
1/2 cup | cilantro, coarsely chopped |
1/2 tsp | chili flakes |
2 1/2 c. | water |
2 1/2 c. | apple cider vinegar |
1/4 c. | salt |
1 large handful | green, purple, yellow beans, trimmed |
Bring water, vinegar, and salt to boil. Pack each sterilized pint jar with garlic, lemon peel, jalapenos, cilantro, and beans (standing upright in jar). Pour in hot vinegar solution.
Place clean canning lids and rings on. Process in boiling water 10 minutes. Lids will pop down. Cook, store or refrigerate.
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