Pickled green beans are a great way to enjoy crisp fresh green beans four weeks after your harvest. The recipe below is a really good one. I made pickled green beans with this recipe last year and they came out great. Make sure that you have clean sterilized jars and airtight lids ready to go. This recipe should fill six ½ pint jars.
Here are the ingredients fro making Pickled Green Beans:
- 2 cups water
- ¼ cup salt
- one bunch of fresh dillweed
- one garlic
- 2 ½ cups distilled white vinegar
- 1 teaspoon red pepper flakes
- 2 ½ pounds of fresh
The first thing you’re going to need to do is to sterilize your six jars, rings, and lids. You can do this by boiling them for five minutes in water. Make sure that you keep them hot. So that they are just a little bit shorter than the size of the jars that you are using.
Now get out your large saucepan and add the vinegar, water, and salt. Now add your garlic and bring the mixture to a boil on high heat. In your jars which are still hot from being sterilized, place one sprig of dill and a tiny pinch of red pepper flakes into each jar. Now place the green beans up right in the jars.
Now fill your jar is with the boiling brine that you just made. Fill the jars so that they almost completely cover the green beans, but don’t totally submerge them. Now seal your jars with your lids and rings. Take the jars and place them in a hot water bath so that they are covered by 1 inch of water. Simmer the jars for 10 minutes so that they can process. After the jars cool test to see if they have a good seal. You can do this by pressing down on the center of the lid. If it does not move at all than you have ensured a good seal. If any jars do not seal properly be sure to refrigerate them immediately. Now all you have to do is let your pickled green beans ferment for up to 2 to 3 weeks before enjoying them.