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Pickled Green Beans
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
765 minutes
Elevate your charcuterie boards with homemade pickled green beans - perfect for garnishing Bloody Marys!
Ingredients:
  • 2 pounds fresh green beans, rinsed and trimmed
  • 4 cloves garlic, peeled
  • 8 sprigs fresh dill weed
  • 4 teaspoons salt
  • 2.5 cups white vinegar
  • 2.5 cups water
Instructions:
  • Check four pint-sized jars for cracks and rust, disposing of any damaged ones. Place in hot water until beans are prepared. Clean new lids and rings with warm soapy water.
  • Steam vibrant green beans until just tender, about 3 minutes. Quickly plunge them into ice water and drain thoroughly.
  • Place the beans tightly in the hot, sterilized jars. Insert a garlic clove and 1 teaspoon of salt into each jar, and tuck in two sprigs of dill against the glass.
  • In a large saucepan, quickly boil vinegar and water. Fill jars with the mixture, leaving 1/4 inch of space at the top. Glide a knife along the inside of the jars to release any air bubbles. Clean the rims with a damp paper towel, then seal tightly with lids and screw rings.
  • Position the rack in the base of a sizable stockpot and fill it halfway with water. Once the water is boiling, carefully lower the jars, spaced 2 inches apart, into the pot using a holder. Pour additional boiling water over the jars until they are covered by at least 1 inch. Bring the water to a vigorous boil, cover the pot, and process for 10 minutes.
  • After cooking, allow the jars to cool completely in the stockpot for 12 to 24 hours. Press the center of each lid to check for proper sealing. Remove and discard the rings before storing the jars in a cool, dark place.

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