These pickled green beans turn out very crisp with a wonderful dill flavor, and the red pepper flakes provide a nice punch. This recipe is from my grandmother’s cookbook that she passed on to all her grandchildren. It’s much better than those that call for cooking the beans first.
Prep Time::15 mins
Cook Time::20 mins
Additional Time::14 days 8 hrs
Total Time::14 days 8 hrs 35 mins
Servings::48
Yield::6 (1/2-pint) jars
Ingredients
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)
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Inspect six 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
Dotdash Meredith Food Studios
While the jars are being sterilized, stir together vinegar, water, and salt in a large saucepan. Add garlic and bring to a rolling boil over high heat.
Dotdash Meredith Food Studios
Trim green beans to 1/4-inch shorter than the jars.
Dotdash Meredith Food Studios
Remove jars from simmering water. Place 1 sprig of dill and 1/8 teaspoon red pepper flakes in each jar. Pack in green beans standing on end.
Dotdash Meredith Food Studios
Ladle boiling brine (leave out garlic) into the jars, filling within 1/4-inch of the tops. Seal jars with lids and rings.
Dotdash Meredith Food Studios
Place a rack in the bottom of a large stockpot and fill halfway with water.
Dotdash Meredith Food Studios
Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.
Dotdash Meredith Food Studios
Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer (do not boil), cover, and process for 10 minutes.
Dotdash Meredith Food Studios
Remove jars from the stockpot and cool to room temperature, 8 to 12 hours. Test jars for a good seal by pressing on the center of the lid — it should not move.
Dotdash Meredith Food Studios
Let green beans ferment for 2 to 3 weeks in a cool, dark space before eating.
Dotdash Meredith Food Studios
Recipe Tip
If any jars do not seal properly, refrigerate and eat those beans within a week.