These pickled green beans are snappy and spicy, thanks to the perfect blend of crushed red pepper, garlic, cayenne, and dill that's added to the brine.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
18 Calories
Recipe Instructions
Step 1
Inspect three pint-sized jars for cracks and rings for rust, discarding any defective ones. Place jars onto a rack and submerge in a large pot of water. Cover and bring to a rolling boil, then reduce the heat to low to keep jars warm until ready to fill.
Step 2
Meanwhile, combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
Step 3
Remove one empty jar from the canning pot. Place 2 garlic cloves, 1 teaspoon dill seed, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon cayenne pepper into the jar, then pack with green beans, filling to within 1/2 inch of the top. Slowly pour hot brine over beans, again leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of the jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from the top. Repeat to fill remaining two jars.
Step 4
Wipe the jar rims, then apply the lids and bands (not too tightly), and return the jars to the canning pot. Cover the pot and return the water to a rolling boil. Process for 10 minutes. Turn off the heat, remove the pot lid, and let the jars stand in the cooling water for 5 minutes to help ensure a good vacuum seal.
Step 5
Move the jars to a folded kitchen towel or wooden cutting board to cool completely before checking the seals.
