Crisp Pickled Green Beans
These Crisp Pickled Green Beans have the best dill flavor with a punch of red pepper - this recipe is the best way to use up a bounty of green beans!
Servings 5 pints
Equipment
- 5-6 wide mouth pint canning jars
- lids and rings
- medium saucepan
Ingredients
- 2.5 lbs green beans
- 2.5 C distilled white vinegar
- 2 C water
- 1/4 C salt
- 5 garlic cloves
- 5 Tbsp pickling spice
- 1 bunch fresh dill weed
Optional Additions (Per Pint Jar)
- 1/4 tsp red pepper flakes
- 1/2 ea jalapeno
- 1/2 tsp granulated sugar
Instructions
- Sterilize the pint jars, lids and rings by placing them on a tray in your oven, at 220 degrees F, and keep them hot.
- Wash and trim the green beans; green beans should be at least 1/4 inch shorter than the top rim of the jar. If needed, snap green beans in half they will fit in the jars.
- In a medium saucepan, combine the vinegar, water and salt. Bring to a boil until salt is dissolved.
- Pack green beans tightly in each jar. To each jar, add one clove of garlic, a sprig of fresh dill, and 1 Tbsp pickling spice. Also optional to each jar: 1/2 half jalapeño, 1/8 tsp red pepper flakes, and 1/2 tsp granulated sugar.
- Ladle the boiling brine into the jars within 1/4 inch of the top rim. Carefully add the lid and band and tighten.
- Place the jars in a hot water bath, covering each jar by at least 1" of water. Process for 10 minutes, adding additional time for greater elevations (see chart, below).
- Remove jars and place upright on a towel on your countertop. Allow to cool for up to 24 hours. As the jars cool, they will seal - you will hear a "ping" (the center of the jars should not move when pushed).
- Jars can be stored in a cool pantry for up to 12 months. Allow the jars to sit for at least 2 weeks before eating.