Dilly Green Beans
| Servings | Prep Time |
| 6pints | 30minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 4pounds green beans
- 2 1/2cups distilled white vinegar
- 2 1/2cups softened water
- 4tablespoons pickling salt
- 6 medium sized garlic cloves
- 2tablespoons dill seed
- 2tablespoons red chili flakes
- 6pint jarswith fresh lids and bands
Instructions
- Wash and sterilize the jars and bands, and place the lids in a small saucepan at a bare simmer.
- Wash and trim beans, cutting to ensure they’ll fit in the jar.
- In a medium saucepan, combine vinegar, water and salt and bring to a boil.
- While the brine heats, pack beans snugly into the jars. To each jar, add 1 clove of garlic, 1 teaspoon dill seeds, and 1 teaspoon chili flakes.
- Slowly pour the hot picking brine over the beans, leaving 1/2″ inch headroom. When jars are full, dislodge any air bubbles with a wooden chopstick. Check the brine levels and readjust headroom if necessary.
- Wipe the rims and threads with a damp cloth, apply lids and rings and process in a hot water bath for 10 minutes.
- Remove from the bath, and let cool. When cool enough to handle, label and date before storing in a cool, dark cupboard.
- Allow pickles to rest for at least one week before sampling.
Recipe Notes
