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Crisp Pickled Green Beans
Crisp Pickled Green Beans
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
20675 minutes
Delicious garlicky dill pickled green beans with a spicy kick, ready in 2 weeks.
Ingredients:
  • 2.5 cups distilled white vinegar
  • 2 cups water
  • 0.25 cup salt
  • 1 clove garlic, peeled
  • 2.5 pounds fresh green beans
  • 6 large sprigs dill
  • 0.75 teaspoon red pepper flakes
Instructions:
  • Check six 1/2-pint jars for damage, discarding any cracked ones. Place jars in simmering water. Clean new lids and rings in warm soapy water.
  • Once the jars are being sterilized, combine vinegar, water, and salt in a large saucepan. Mix in garlic and bring to a vigorous boil over high heat.
  • Trim green beans to be just slightly shorter than the jars.
  • Take the jars out of the simmering water. Add 1 sprig of dill and 1/8 teaspoon red pepper flakes to each jar, then fill the jars with green beans standing upright.
  • Pour the hot brine (without garlic) into the jars, leaving a 1/4-inch space at the top. Seal jars with lids and rings.
  • Fill a large stockpot halfway with water and place a rack at the bottom. Bring to a boil. Lower jars into the boiling water using a holder, ensuring they are 2 inches apart. Add more boiling water to cover jars by at least 1 inch. Bring to a simmer, cover, and process for 10 minutes.
  • After removing the jars from the stockpot, allow them to cool at room temperature for 8 to 12 hours. To check for a proper seal, gently press the center of the lid — it should feel firm and not move.
  • Allow the green beans to transform in a cool, dark space for 2 to 3 weeks until they are ready to be enjoyed.

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