2 ½ cups distilled white vinegar
2 cups water
¼ cup salt
1 clove garlic, peeled
2 ½ pounds fresh green beans
6 large sprigs dill
¾ teaspoon red pepper flakes (Optional)
Step 1 Inspect six 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
Step 2 While the jars are bring sterilized, stir together vinegar, water, and salt in a large saucepan. Add garlic and bring to a rolling boil over high heat.
Step 3 Trim green beans to 1/4-inch shorter than the jars.
Step 4 Remove jars from simmering water. Place 1 sprig of dill and 1/8 teaspoon red pepper flakes in each jar. Pack in green beans standing on end.
Step 5 Ladle boiling brine (leave out garlic) into the jars, filling within 1/4-inch of the tops. Seal jars with lids and rings.
Step 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer (do not boil), cover, and process for 10 minutes.
Step 7 Remove jars from the stockpot and cool to room temperature, 8 to 12 hours. Test jars for a good seal by pressing on the center of the lid — it should not move.
Step 8 Let green beans ferment for 2 to 3 weeks in a cool, dark space before eating.
Step 9 If any jars do not seal properly, refrigerate and eat those beans within a week.
This pickled green beans recipe is from my grandmother's cookbook that she passed on to all her grandchildren. The beans turn out very crisp with a wonderful dill flavor, and the red pepper flakes provide a nice punch. This recipe is much better than those that call for cooking the beans first.
Prep Time: 15 mins
Cook Time: 20 mins
Additional Time: 14 days 8 hrs
Total Time: 14 days 8 hrs 35 mins
Servings: 48
Yield: 6 1/2-pint jars
Nutrition Facts (per serving)
8 Calories
2g Carbs
1g Protein