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.

Reviews & Comments 4

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  • petunia97 4 years ago
    I TOTALLY agree with Lara....the best time to eat these are when you're having a bloody mary! You have an easy recipe too! will surely give it a try!
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  • lafluers 5 years ago
    I had some of these several years ago and they were very good. Thanks for the recipe, now I can make them~
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  • lara38 6 years ago
    I love these especially with a bloody mary!!! Never tried to make them maybe i'll get brave and just do it!! Thanks, Lara
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  • fishtrippin 6 years ago
    My sons favorite!! Will make this this summer! Thanks!
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