Crispy and Flavorful Pickled Green Beans

Ingredients List

• 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)

Instructions

Collect all the necessary ingredients.

Check six 1/2-pint jars for any cracks and inspect rings for rust. Discard any damaged jars. Place the jars in simmering water and clean new lids and rings with warm, soapy water.

While the jars are being sterilized, combine vinegar, water, and salt in a large saucepan. Add garlic and bring the mixture to a rapid boil over high heat.

Trim green beans to be 1/4 inch shorter than the height of the jars.

Carefully remove jars from the simmering water. Place one sprig of dill and 1/8 teaspoon of red pepper flakes in each jar. Pack the green beans upright in the jars.

Carefully ladle the hot brine (leaving out the garlic) into the jars, filling them to within 1/4 inch of the top. Secure the jars with lids and rings.

Place a rack at the bottom of a large stockpot and fill the pot halfway with water.

Bring the water to a boil, then carefully lower the jars, spaced 2 inches apart, into the boiling water using a jar holder.

Add more boiling water to ensure the jars are covered by at least 1 inch. Bring the water to a simmer (not a boil), cover the pot, and process for 10 minutes.

Carefully remove the jars from the stockpot and let them cool to room temperature for 8 to 12 hours. To check the seal, press the center of each lid – it should remain firm and not move.

Allow the green beans to ferment in a cool, dark place for 2 to 3 weeks before enjoying them.

Pro Tip

Nutritional Information (per serving)