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Pickled Dilled Green Beans

Source of Recipe


From "Better Homes & Gardens: Can It!"



List of Ingredients



• 3 pounds fresh green beans
  
• 5 fresh Thai or red serrano chile peppers (optional)
  
• 3 cups water
  
• 3 cups white wine vinegar
  
• 3 Tbsp snipped fresh dill or 1 tablespoon dried dill
  
• 1 Tbsp pickling salt
  
• 1 Tbsp sugar
  
• 6 cloves garlic, minced
  
• 1/2 tsp crushed red pepper or 1 Thai chile pepper
  
• 5 small heads fresh dill (optional)
  






Instructions



1. Wash beans; drain. If desired, remove ends and strings. Leave beans whole. In an uncovered 8-quart pot cook beans and the 5 fresh chile peppers (if using) in enough boiling water to cover for 5 minutes; drain.
   
   
2. Pack hot beans lengthwise into hot, sterilized pint canning jars, cutting beans to fit if necessary and leaving 1/2-inch headspace. Add one of the boiled chile peppers (if using) to each jar. Set aside.
   
   
3. In a large stainless steel, enamel, or nonstick heavy saucepan combine water, vinegar, snipped or dried dill, pickling salt, sugar, garlic, and crushed red pepper. Bring to boiling, stirring until sugar dissolves.
   
   
4. Pour hot liquid over beans in jars, leaving 1/2-inch headspace. If desired, add a head of fresh dill to each jar. Wipe jar rims; adjust lids.
   
   
5. Process filled jars in a boiling water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (For the best flavor, let the jars stand in a cool, dark place for 2 weeks before serving or sharing the pickled beans.)
   
   Makes 5 pints.