Pickled Green Beans
Sterilize jars with rings and lids using boiling water.
Trim grim beans.
In your saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat.
Meanwhile, pack green beans, a sprig of dill, and pinch of red pepper flakes into jars.
Ladle or pour the boiling brine into the jars, filling to within 1/4 inch of the tops.
Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature.
Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.
12 servings
½ cup
- Amount per serving
- Calories18
- % Daily Value *
- Total Fat -1g-1%
- Sodium 5mg1%
- Total Carbohydrate 3g2%
- Dietary Fiber 1.05g4%
- Total Sugars -1g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
Directions
Sterilize jars with rings and lids using boiling water.
Trim grim beans.
In your saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat.
Meanwhile, pack green beans, a sprig of dill, and pinch of red pepper flakes into jars.
Ladle or pour the boiling brine into the jars, filling to within 1/4 inch of the tops.
Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature.
Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.
