Dilly Pickled Beans

  • Recipe courtesy of Sean Timberlake
Total Time:
1 hr 5 min
Prep:
20 min
Inactive Prep:
30 min
Cook:
15 min
Yield:
About 6 servings
Level:
Intermediate

Ingredients

Directions

Cook's Note: When you fill your jars, really pack these beans in. Even if you think you can't cram one more in, try it; you'll be surprised how many you can fit in, and it will help them keep from floating in the jar. Also, be sure not to use iodized salt, like table salt. It will discolor your pickles over time.

Wash the green beans and trim their ends so that they are uniform. If needed, cut them further so that they will fit easily inside of the jars you are using to can them.

Divide the beans into sterilized canning jars, along with the garlic, pepper flakes and dill seed. In a small saucepan, bring the vinegars, water and pickling salt to a boil, until the salt dissolves.

Pour the pickling mixture over the green beans and cap the jars.

Process the jars in a boiling water bath for 10 minutes. Alternatively, allow to cool and refrigerate.

Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Notes

Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

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