Pickled Green Beans Recipe
You can pickle almost any vegetable. I wonder how pickled cucumbers became known as the generic pickle, because many other vegetables make great pickles, including zucchini, beets, green tomatoes, asparagus, okra, and even cauliflower. I suspect that pickled vegetables might have been the snack food of generations past, and with their almost nonexistent calories and zero fat, they still make a great snack food today.
Ingredients
- 2 pounds green beans cut one inch shorter than the jars you plan to use
- 1/4 cup canning salt
- 2 1/2 cups vinegar
- 2 1/2 cups water
- 1/2 teaspoon cayenne crushed
- 4 cloves garlic peeled
- 4 sprigs fresh dill (or 1 teaspoon dried)
Instructions
- Put the water, vinegar, and salt in a pot and boil.
- Pack the beans into jars,leaving 1/2- inch headspace. They will look more attractive and you will be able to pack more into the jars if they are packed vertically—in other words, standing up in the jar.
- As you pack each jar, add 1/8 teaspoon of the crushed red pepper. If you have your own dried cayenne, add a piece next to the glass for decoration as well as flavor.
- Also, add one clove of garlic and a sprig of dill to each jar. If you don’t have any fresh dill in your garden, 1/4 teaspoon of dried dill will work also.
- Add the hot canning liquid to each jar, leaving 1/2- inch headspace. Push the beans around in the jar a bit with your nonmetal jar tool to release bubbles.
- Place the lids on and tighten gently.
- Process for 10 minutes in a water bath canner.
Notes
This recipe assumes you already have a basic knowledge of canning. For more information, check out the USDA Complete Guide to Home Canning.