Pickled Beans (Print Version)
# Ingredients:
01 -
1 pound fresh green beans, trimmed.
02 -
4 cloves garlic, peeled and sliced.
03 -
2 cups white vinegar.
04 -
2 cups water.
05 -
2 tablespoons pickling salt.
06 -
1 tablespoon sugar.
07 -
4 sprigs fresh dill.
08 -
2 teaspoons dill seeds.
09 -
2 teaspoons red pepper flakes.
10 -
4 teaspoons mustard seeds.
# Instructions:
01 -
Sterilize four pint-sized mason jars and their lids by boiling them in water for 10 minutes.
02 -
In each jar, evenly distribute the garlic slices, fresh dill sprigs, dill seeds, red pepper flakes, and mustard seeds.
03 -
In a large saucepan, combine the white vinegar, water, pickling salt, and sugar. Bring the mixture to a boil, stirring until the salt and sugar are dissolved.
04 -
Pack the trimmed green beans into the jars, standing them upright.
05 -
Pour the hot vinegar mixture over the beans in each jar, leaving about 1/2 inch of headspace at the top.
06 -
Use a knife or a thin spatula to remove any air bubbles from the jars. Wipe the rims clean, then secure the lids.
07 -
Process the jars in a boiling water bath for 10 minutes. Remove and let cool.
08 -
Store the pickled beans in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop.