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Hot-and-Sour Pickled Green Beans

Source of Recipe


From "The Canning Kitchen" by Amy Bronee



List of Ingredients



• 3 pounds green beans
  
• 2½ tsp dried chili flakes
  
• 5 cloves garlic, peeled
  
• 3 cups water
  
• 2¼ cups pickling vinegar (7% acidity)
  
• ¼ cup pickling salt
  






Instructions



1. Rinse the beans under cool running water. Trim off and discard the tips at both ends. Line up five clean 1-pint jars. Put ½ teaspoon chili flakes and 1 clove garlic into each jar. Pack each jar with the green beans, ensuring they are at least ¾ inch below the jar rim.
   
   
2. Prepare the brine by combining the water, vinegar, and salt in a large saucepan. Stir over high heat until the salt dissolves completely and the liquid turns from cloudy to clear.
   
   
3. Ladle the hot brine into the jars, leaving a ½ inch headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up with brine if necessary. Process in a boiling water bath canner for 15 minutes.
   
   Makes five 1-pint jars