Pickled Green Beans
- Yield: 7 pints 1x
Ingredients
Scale
- 3 lbs green beans
- 4 cups white vinegar
- 4 cups water
- 1/4 cup salt
- 1 Tablespoon black peppercorns
- 7 cloves garlic
- 7 sprigs of dill see heads, dill weed, or 7 teaspoons dill seeds
- 1 Tablespoon crushed red pepper
Instructions
- Wash green beans and trim off stem end and (optionally) blossom end
- Combine vinegar, water, and salt in a large saucepan, and bring to a boil
- While the pickling liquid is heating, pack jars, adding a clove of garlic, 4-6 peppercorns, a sprig of dill, and a pinch of red pepper to each jar, then packing in green beans firmly, leaving about 3/4 inch of headspace
- Pour boiling pickling liquid into jars, covering green beans completely, leaving about 1/2 inch of headspace
- Use a soft cloth to wipe rims of jars clean if needed
- Screw down lids and bands firmly
- Prepare water bath canner with hot water
- Process pint jars for 10 minutes
- After processing time, remove from heat and let cool for 30 minutes before removing from canner
- Once jars are removed from canner, cover with a towel while they’re still hot to protect hot jars from drafts
- After 24 hours, check seals, wash jars, and store in a cool place out of direct light
Find it online: https://www.frugalfarmwife.com/article/pickled-green-beans/