Ingredients
Scale
- 2 lbs fresh green beans, washed and ends trimmed
- 4 cloves garlic, peeled and smashed
- 4 large sprigs of fresh dill (or 4 teaspoons of dill seeds)
- 2 cups white vinegar (5% acidity)
- 2 cups water
- 1/4 cup pickling or canning salt
- 1 teaspoon red pepper flakes (optional for heat)
- 1 teaspoon black peppercorns
Instructions
- Wash your green beans thoroughly in cold water. Trim the stem ends so the beans fit vertically into your pint-sized jars, leaving about half an inch of headspace at the top of the jar.
- Wash four pint-sized canning jars and lids in hot, soapy water. Keep the jars warm in a large pot of simmering water until you are ready to fill them to prevent the glass from cracking when the hot brine is added.
- Into each warm jar, place one smashed garlic clove, one sprig of fresh dill, and a quarter-teaspoon of red pepper flakes and peppercorns. This ensures every jar has a consistent balance of flavor.
- Pack the trimmed green beans into the jars tightly. Stand them up vertically for the best presentation. You want them to be snug so they don’t float, but not so tight that they get crushed.
- In a medium saucepan, combine the white vinegar, water, and pickling salt. Bring the mixture to a rolling boil over medium-high heat, stirring until the salt is completely dissolved.
- Carefully pour the hot brine over the beans in each jar, leaving 1/2 inch of headspace. Run a clean spatula or bubble remover tool down the sides of the jars to release trapped air. Wipe the rims with a damp cloth, center the lids, and screw on the bands until finger-tight.
- Place the jars in a boiling water bath canner. Ensure the water covers the jars by at least an inch. Process for 10 minutes. Remove the jars and let them cool undisturbed for 24 hours before checking the seals.
- Cook Time: 45 minutes
- Diet: Vegetarian, Vegan, Gluten-Free, Keto, Low-Carb