Pickled Green Beans Dilled |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From B&G canning mag. For spicer add a whole chile pepper to each jar before processing. Ingredients:
3 lbs fresh green beans |
1 -5 thai red chili peppers or 1 -5 serrano chili pepper, red |
3 cups water |
3 cups white wine vinegar |
3 tablespoons fresh dill, snipped or 1 tablespoon dried dill |
1 tablespoon pickling salt |
1 tablespoon sugar |
6 garlic cloves, minced |
1/2 teaspoon red peppers, crushed or 1 thai chili pepper |
5 small head fresh dill (optional) |
Directions:
1. Wash beans, drain. If desired remove ends and strings. Leave beans whole.
2. In uncover large pot, cook beans and 5 fresh chile peppers(if using) in enough boiling water to cover beans, cook 5 minutes. Drain.
3. Pack hot beans lengthwise into hot sterlized pint jars. Cut beans to fit in if needed. Leave 1/2 headspace. Add one boiled chile pepper in each jar if using.
4. In large pot combine 3 cups water, vinegar, snipped dill or dried dill, pickling salt, sugar, garlic and crushed red pepper or Thai pepper. Bring to a boil, stirring until sugar dissolves. Take off heat.
5. Poor hot liquid into jars over beans, leaving 1/2 headspace. Remove bubbles. If desired add 1 head of dill into each jar. Wipe rims and add lids.
6. Process jars in water bath for 5 minutes or at your required time for altitude. Start time once water is boiling.
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