Crisp Pickled Green Beans

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 8 Calories

Ingredients

• 2 cups water
• ¼ cup salt
• 1 clove garlic, peeled
• 2 ½ cups distilled white vinegar
• 2 ½ pounds fresh green beans
• 6 large sprigs dill
• ¾ teaspoon red pepper flakes (Optional)

Recipe Instructions

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.