Klamath River Spicy Pickled Green Beans
By mm_food4me
Rate this recipe
4.5/5
(2 Votes)
Ingredients
- 2 lbs green beans (blue lake is best)
- 1 tsp cayenne pepper
- 4 garlic cloves
- 4 heads fresh dill (approx. 4 heads per tied bundle)
- 1/4 c. salt
- 2-1/2 c. white vinegar
- 2-1/2 c. water
Details
Servings 4
Preparation
Step 1
1 garlic clove
1 head fresh dill
1/4 tsp cayenne pepper
Vertically pack each pint jar with green beans until fairly packed (1/2 inch from the top).
In a pot bring to a boil the brine (salt, white vinegar, and water). Pour over the beans (1/4 inch from the top). Seal jars with lids and rings.
Place jars in a boiling bath of hot water for at least 10 minutes. Carefully remove jars and let sit until cool.
Store 45 days before eating.
You'll also love
- Bamia Stew (Lamb and Okra) 4.7/5 (3 Votes)
- Ground Beef Glop 5/5 (3 Votes)
- Lemon Blueberry Balsamic... 4.5/5 (2 Votes)
- Bacon Tomato Mini Tarts 4.3/5 (6 Votes)
- Gil's Green Beans 4.4/5 (7 Votes)
Review this recipe