Crisp Pickled Green Beans recipe
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Ingredients
- 2 ½ pounds fresh green beans 2 ½ cups distilled white vinegar 2 cups water ¼ cup salt 1 clove garlic, peeled 1 bunch fresh dill weed ¾ teaspoon red pepper flakes
Nutrition Info
- 8.1 caloriescarbohydrate: 1.8 gcholesterol: : -fat: : -fiber: 0.8 gprotein: 0.5 gsaturatedFat: : -servingSize: -sodium: 2.1 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Crisp Pickled Green Beans
Directions
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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.