Spicy Pickled Green Beans

By á-2421

Ingredients

• 3 lbs young green beans; to 4 lbs
• 4 long, thin red chilies (fresh or dried)
• 4 large garlic cloves
• 1 T peppercorns (white, green, black or a mixture)
• ¼ cup loosely packed fresh dill ( or 4 T dried dill weed)
• 2 ½ cups water
• 2 ½ cups white wine vinegar
• ¼ cup salt
• mustard seed

Details

Servings 4

Preparation

Step 1

Trim and remove string from beans. Rinse well and set aside. Sterilize jars and lids in boiling water. When jars are cool enough to handle, fill each upright with beans until they are snug. Insert chilies and garlic cloves preferable around the outside so they can be seen (both for decorative reasons and also to alert that they are spicy). Also add a pinch of mustard seed in each jar. Divide peppercorns and dill among jars. Separately bring the water, vinegar and salt to a boil in a non-reactive sauce pan. Ladle the hot brine over the beans leaving about a ½ inch head space. Wipe jar clean and screw on sterilized lid. Process in a boiling water bath for 12 minutes. Remove and allow to cool completely at room temperature. Check to make sure a proper seal has been attained. Store at least 1 month before using to allow flavours to develop.