| Status Approved |
| Name |  Dilled Green Bean Pickles |
| Category | American, Appetizers & Snacks, Condiments, This and That, Vegetables |
| Serves/Yields | Consult recipe |
| Source | Kate's own |
| Difficulty | Easy |
| Prep. Time | Depends on amount made |
| Cook Time | 10 minutes |
| Introduction |
| There really is no exact measurement for this recipe except the vinegar solution. I always make this in half pint jars to give as gifts. They make a delicious addition to a relish tray. This method can also be used with carrot sticks.I like to add these beans to a tossed salad. Try them on a hot dog instead of relish for a different zing. |
| Ingredients |
| For complete canning safety tips please refer to our canning guide.
Really fresh young green beans
2 cups distilled_white_vinegar at least 50% acidity
For each jar:
1 large fresh peeled garlic_clove
5 whole black peppercorns
1/4 tsp dill_seed
Pinch red_pepper_flakes , optional
1/2 level tsp sea_salt or canning_salt ( iodized salt will make brine cloudy)
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| Directions |
| Step: 1 | Wash and sterilize 1/2 pint wide mouth jars, rings and lids.Keep in hot water until ready to use.
Wash and trim green beans to equal lengths so they fit into each jar standing up with about 1/2 inch space between beans and the rim of the jar.
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| Step: 2 | Place garlic,salt, peppercorns and dill in each sterilized jar. Arrange green beans in jars so they are packed very tightly, standing on end.
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| Step: 3 | In a stainless steel pan, bring vinegar o a boil. Pour hot brine into jars so that the beans are covered. Gently tap jars on counter to release any air bubbles and add more brine if needed.Seal with sterilized rings and lids.
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| Step: 4 | Place filled jars into a boiling water bath canner. Make sure tops of jars are covered with boiling water. Process for 10 minutes from the time the water returns to a boil after adding the jars.
Remove processed jars to a towel lined cookie sheet or tray and place in a draft free area. Listen for the distincitive pop that says the lids have sealed. Any jars that are not sealed must be stored in the refrigerator.
Store pickles in a dark cool area.Best used within 1 year.
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