Spicy Pickled Green Beans

By ebdonahue

Ingredients

• for each pint jar:
• 4 pounds of trimmed green beans (buy 7-8 lbs for perfect 4-inch pieces)
• 5 cups white vinegar, 5% acidity
• 5 cups distilled water
• 2/3 cup white sugar
• 1/2 cup canning salt
• 1 large or 2 small bay leaves
• 2 garlic cloves
• 3 or 4 strips of red bell pepper (or chopped)
• 1/2 teaspoon crushed red pepper (or 1 small red chile pepper halved)
• 1/2 teaspoon mustard seed
• 1/2 teaspoon dill seed
• 1/2 teaspoon coriander seed

Details

Servings 10
Adapted from dricksramblingcafe.blogspot.com

Preparation

Step 1

Have beans rinsed and pre-cut into 4-inch lengths (for regular wide mouth jars) or cut to fit into your jars leaving 1/2-inch to the top of the jar. Pack jars with the green beans leaving room for the garlic. Add the bay leaf and bell pepper to the side of the jar and pack tightly with more beans.

Add the chile or crushed red pepper, mustard, dill and coriander to each jar.

In a medium saucepan, bring the vinegar and water to a boil. Add the sugar, salt and stir until completely dissolved.

Pour the hot mixture into each of the jars leaving 1/4-inch head space. Attached lids and rims. Processing time is 5 minutes in water bath.

you can also make 1 or 2 pints at a time without doing the water bath. Just place in the refrigerator after cooling and allow to mellow for at least a week.