Sunday, August 8

Spicy Pickled Green Beans

A new favorite treat discovered this summer that I want to share. Makes approximately 4 1-quart jars.

4 lb green beans
5 cups water
5 cups white vinegar
1/4 cup mustard seeds
1/4 dill seeds or 8-12 stalks fresh dill
1/4 cup pickling salt
8 cloves garlic, peeled
8 small hot chili peppers or 4 tsp dried chili flakes (optional)

Trim the stem ends from the beans and cut to jar length if necessary. When standing upright the beans should be about 1 inch below the rim of the jar.
Prepare preserving jars.
Combine the water and vinegar and bring to a boil. Reduce heat to keep the liquid at a simmer.
Working with one jar at a time, place 1 tbsp each of mustard seeds, dill seeds and salt, 2 cloves of garlic, and 2 hot peppers or 1 tsp of flakes in each jar. Pack the beans tightly into the jar. The easiest way is to lay the jar on its side and place the beans in by small handfuls. As it fills up, stand it upright and add additional beans one by one. (Wide-mouth jars as really good if available.) Packing the beans tightly prevents them from floating when done (which doesn't really matter, but is a nice aesthetic).
Carefully pour the hot vinegar solution over the beans to 1" from rim. Release air bubbles. Add additional solution, leaving 14" head space. Wipe rims clean and apply lids.
Process in boiling water bath for 10 min.

Picture available here.

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