Ingredients
Scale
- 2 lbs fresh green beans, ends trimmed
- 4 cloves garlic, peeled and smashed
- 4 heads of fresh dill or 4 teaspoons dill seed
- 2 teaspoons red pepper flakes (adjust for heat)
- 1 teaspoon black peppercorns
- 2.5 cups white vinegar (5% acidity)
- 2.5 cups water
- 1/4 cup pickling salt
Instructions
- Wash four pint-sized canning jars and their lids in hot, soapy water. Rinse them thoroughly. Trim the ends of your green beans so they are about half an inch shorter than the height of the jar. This ensures they stay submerged in the brine.
- In a medium stainless steel saucepan, combine the white vinegar, water, and pickling salt. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the salt is completely dissolved. Keep the brine simmering while you pack the jars.
- Into each clean jar, place one clove of garlic, one head of fresh dill (or one teaspoon of dill seed), half a teaspoon of red pepper flakes, and a few black peppercorns. Distributing the spices first ensures even flavoring for each jar.
- Pack the green beans into the jars tightly in a vertical position. They should be snug but not crushed. Leave about half an inch of headspace at the top of the jar to allow for expansion and proper sealing.
- Carefully pour the hot brine over the beans in each jar, maintaining that half-inch of headspace. Run a clean utensil along the inside of the jars to remove any trapped air bubbles. Wipe the rims of the jars with a damp cloth, place the lids on top, and screw on the bands until they are fingertip tight.
- Place the jars in a boiling water canner and process for 10 minutes (adjust for altitude if necessary). Remove the jars and let them cool undisturbed for 24 hours. Check the seals to ensure they are concave and tight. If you prefer refrigerator pickles, simply skip the boiling water bath and store them directly in the fridge after they cool.
- Cook Time: 45 minutes
- Diet: Vegetarian, Vegan, Gluten-Free, Low-Carb