Pickled Green Beans

Crisp Dilled Beans
Glenna J Green

2 lbs small tender green beans
1 tsp red cayane pepper
4 cloves garlic
4 large heads dill
2 cups water
¼ cup kosher salt
1 pint vinegar

You will also need canning jars and lids, and a pot large enough to hold jar and water to cover.

Step green beans and pack uniformly in hot pint jars.
To eat pint, add ¼ tsp red pepper*, 1 clove garlic and 1 head dill.
Heat together water, salt and vinegar. Bring to boil; pour over beans. Adjust lids at once. Process in boiling water bath 5 minutes**. Remove jars from canner. Makes 4 pints

* I used to use 1 small whole dried red pepper per jar, but in the last few years I have omitted the red pepper entirely. I like them hot, but the rest of the family seems to like them without.

** If you will be eating these within a month or so (and why wouldn’t you?), it is not necessary to process them. Just pour the boiling brine over, cover, and refrigerate.

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