Crisp Pickled Green Beans
From carterl 15 years ago
- 10 minutes to make
- Serves 48
These come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.
Ingredients
- 2 1/2 pounds fresh green beans shopping list
- 2 1/2 cups distilled white vinegar shopping list
- 2 cups water shopping list
- 1/4 cup salt shopping list
- 1 clove garlic, peeled shopping list
- 1 bunch fresh dill weed shopping list
- 3/4 teaspoon red pepper flakes (optional) shopping list
How to make it
- Sterilize 6 (1/2 pint) jars with rings and lids and keep hot.
- Trim green beans to 1/4 inch shorter than your jars.
- In a large saucepan, stir together the vinegar, water and salt.
- Add garlic and bring to a rolling boil over high heat.
- In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes.
- Pack green beans into the jars so they are standing on their ends.
- Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops.
- Discard garlic.
- Seal jars with lids and rings.
- Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process.
- Cool to room temperature.
- Test jars for a good seal by pressing on the center of the lid.
- It should not move.
- Refrigerate any jars that do not seal properly.
- Let pickles ferment for 2 to 3 weeks before eating.
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