Pickled Jalapeno Green Beans

Why not was my method of thinking when I tumbled this recipe through my mind.  Why not do some fresh green beans canned just like my pickles?  We, and just about everyone who has tried them, already completely love my Jalapeno Dill Pickles.  So, I figured, that since my family absolutely loves green beans prepared in just about anyway, that maybe this might work.  Well, not only did this work, but this worked out to be just awesome.  They are delicious.  They are great alone, added into a salad or just alongside some cole slaw.  These Jalapeno Pickled Green Beans are nothing short of genius.

2 lbs. fresh green beans (with ends snapped off)
6 whole fresh jalapenos
18 fresh garlic cloves (peeled)
3 3/4 cups of water
3 3/4 cups of apple cider vinegar
1/8 cup of pickling salt
6 pint sized canning jars with rings and new lids (washed)

-Start your large canning stockpot with water to boil (this takes a while) with the lid on.  Meanwhile, rinse your beans and jalapenos in a colander with cold water; leave colander to drip dry in sink.  Start a regular stockpot to boil with the water and the vinegar to make your brine.  When that just begins to boil, add in the pickling salt and stir; let boil for a few more minutes.  Once your water is boiling in your canning stockpot, submerge your clean jars, lids and rings into the water and recover with the lid.  Boil for 10 minutes, but remember to start timing it once the water returns to a boil.  Carefully-using special canning tongs only-remove jars (upright), lids and rings and place onto a towel covered cutting board (so you don't damage your counter tops).  Replace the lid back onto the pot to return it back to a boil and maintain that boil.  Pack each jar with a fistful of beans, 1 unpierced whole jalapeno and 3 cloves of garlic (making sure that everything is below the bottom lip of the jar top (this is the 1/4" of 'headspace' required to be left void at the top of the jar, if you do not do this they will explode-seriously).  Fill each packed jar with the brine, again leaving the top 1/4" of the jar void for head space allowance.  Wipe the tops well with a clean damp rag and very tightly fit on the lids with the rings.  Using the canning tongs again, place jars back into the rapidly boiling canning stockpot, along with replacing the lid, to process for 8-10 minutes.  Remove the jars with the canning tongs and place UPSIDE DOWN back onto your towel lined cutting board.  Allow jars to cool for about an hour or so, then flip them over to stand upright.  Either your lids should already have 'popped' to seal or they will do so when they are flipped at this point.  If any of your lids are not popped inward, then somewhere there was a mistake made.  These unpopped jars are just fine to eat, but must be refrigerated immediately and eaten within 3 weeks.  Otherwise, properly sealed jars may be kept in a cool, dry, dark place like a cabinet or pantry for up to 1 year.  Once opened, again they must be refrigerated and eaten within 3 weeks.  Makes 6 pint jars.  Enjoy!