Crisp Pickled Green Beans
These pickled green beans turn out tasty and crisp, with a wonderful garlicky dill flavor and a red pepper flake punch, ready to eat in 2 weeks.
Ingredients
Method
- Gather all ingredients.
- Inspect six ½-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.
- While the jars are being sterilized, stir together vinegar, water, and salt in a large saucepan. Add garlic and bring to a rolling boil over high heat.
- Trim green beans to 1/4-inch shorter than the jars.
- 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.
- Ladle boiling brine (leave out garlic) into the jars, filling within ¼-inch of the tops. Seal jars with lids and rings.
- 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.
- 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.
- Let green beans ferment for 2 to 3 weeks in a cool, dark space before eating.
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