Spicy Pickled Green Beans

Donna Graffagnino

By
@StillWild

These come out very crisp with a wonderful dill flavor and the hot pepper gives them a spicy kick. They are much better than store bought and the recipes that call for cooking the beans first.


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Rating:

Comments:

Serves:

A Lot

Prep:

20 Min

Cook:

10 Min

Method:

Canning/Preserving

Ingredients

BRINE INGREDIENTS:

2 1/2 c
distilled white vinegar
2 c
water
1/4 c
pickling salt
1
whole head of fresh garlic, peeled

JAR INGREDIENTS:

2 1/2 lb
fresh straight green beans
1
sprig of fresh dill or 1 tsp dill seed
1
cayenne pepper or 1/4 tsp red pepper flakes

Directions Step-By-Step

1
Sterilize 6 pint jars and lids on baking sheet in oven at 250* F for 20 minutes. Reduce heat to 225* F until all jars are used.
2
Start a canning pot with water and bring to a boil.
3
Take 1 green bean and measure it inside of the jar - cut it 1/4 inch from the top of the jar.
Using that bean as a guide, line up a bunch of green beans with that one and cut them all the same length. Repeat with all of the green beans.
Save cut ends as snaps for cooking in beans & peas, or freeze to use in vegetable stock or soups & stews.
4
In a large saucepan, stir together the vinegar, water, garlic cloves, and salt; bring to a rolling boil over high heat.
5
In each jar, place 1 sprig of dill or 1 tsp. dill seed and 1 cayenne pepper that has been stabbed with a knife, or 1/4 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their cut ends.
6
Remove brine from the heat, discard garlic and ladle the brine into the jars, filling to within 1/4 inch of the tops. Seal jars with lids and rings.
7
Place jars in a hot water bath so they are covered by 1 inch of water. Simmer but DO NOT BOIL for 10 minutes to process. Cool to room temperature.
8
Refrigerate any jars that do not seal properly. Let green beans cure for 2 to 3 weeks before eating. Enjoy!

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