Crisp Pickled Green Beans
Ingredients
- 2 ½ cups distilled white vinegar
- 2 cups water
- ¼ cup salt
- 1 clove garlic, peeled
- 2 ½ pounds fresh green beans
- 6 large sprigs dill
- ¾ teaspoon red pepper flakes (Optional)
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Gather all ingredients.
- Inspect six ½-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.
- While the jars are being sterilized, stir together vinegar, water, and salt in a large saucepan. Add garlic and bring to a rolling boil over high heat.
- Trim green beans to 1/4-inch shorter than the jars.
- 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.
- Ladle boiling brine (leave out garlic) into the jars, filling within ¼-inch of the tops. Seal jars with lids and rings.
- 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.
- 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.
- Let green beans ferment for 2 to 3 weeks in a cool, dark space before eating.
Source
Original recipe: View Original