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These pickled green beans turn out very crisp with a wonderful dill flavor, and the red pepper flakes provide a nice punch. This recipe is from my grandmother's cookbook that she passed on to all her grandchildren. It's much better than those that call for cooking the beans first.
Ingredients
- ½ cups distilled white vinegar: 2 piece
- water: 2 cups
- salt: 0.25 cup
- clove garlic: 1 piece (peeled)
- ½ pounds fresh green beans: 2 piece
- sprigs dill: 6 piece
- red pepper flakes: 0.75 tsp (optional)
Metric Conversion
Stages of cooking
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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.
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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.
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Trim green beans to 1/4-inch shorter than the jars.
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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.
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Ladle boiling brine (leave out garlic) into the jars, filling within 1/4-inch of the tops. Seal jars with lids and rings.
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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.
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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.
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Let green beans ferment for 2 to 3 weeks in a cool, dark space before eating.
