Pickled Green Beans
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.
- 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)
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.