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Pickled Dilled Beans

Source of Recipe

From "Southern Living: Little Jars, Big Flavors"


Recipe Introduction

"Crushed red pepper gives these beans a kick. A mix of green and yellow beans makes for a pretty jar."

List of Ingredients

â—¦ 3 pounds fresh green or yellow beans (5 to 6 inches long)
â—¦ 6 cups white vinegar (5% acidity)
â—¦ â…” cup canning and pickling salt
â—¦ 1½ teaspoons dried crushed red pepper
â—¦ 12 fresh dill sprigs
â—¦ 6 cloves garlic, peeled


Recipe

Sterilize jars and prepare lids.
While jars are boiling, wash beans, trim stem ends, and cut into 4-inch lengths. Combine vinegar, salt, crushed red pepper, and 2 cups water in a 3-quart stainless steel saucepan. Bring to a boil.

Place two dill sprigs and one garlic clove in each hot jar. Pack whole beans tightly in jars. Cover with hot pickling liquid, leaving ½-inch headspace. Seal and process jars, processing 5 minutes. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours.

To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to one year. Refrigerate after opening.


Makes 6 (1-pint) widemouthed jars for the shelf