Yields12 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins
1lbFresh green beans
2 ¾cupsdistilled white vinegar
1cupWater
2tbspSalt
3Cloves garlic
sprigs fresh dill or more to taste
Crushed red pepper flakes (optional)
Supplies You'll Need:
Knife
Jars with tight fitting lids
Medium saucepan
Large pot
1
Sterilize jars with rings and lids using boiling water.
2
Trim grim beans.
3
In your saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat.
4
Meanwhile, pack green beans, a sprig of dill, and pinch of red pepper flakes into jars.
5
Ladle or pour the boiling brine into the jars, filling to within 1/4 inch of the tops.
6
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.
7
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.
Nutrition Facts
12 servings
Serving size
½ cup
Amount per serving
Calories18
% Daily Value *
Total Fat-1g-1%
Sodium5mg1%
Total Carbohydrate3g2%
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.
Sterilize jars with rings and lids using boiling water.
2
Trim grim beans.
3
In your saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat.
4
Meanwhile, pack green beans, a sprig of dill, and pinch of red pepper flakes into jars.
5
Ladle or pour the boiling brine into the jars, filling to within 1/4 inch of the tops.
6
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.
7
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.
