Pickled Green Beans

This is a delicious way to preserve fresh green beans! Serve in salads, as a snack or substitute for a pickle in your sandwich or burger.

Course Side Dish

Keyword Crushed Red Pepper, Fresh Dill, Garlic, Green Beans, Salt, Water, White Vinegar

Cooking Method Stovetop

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 18kcal

Sterilize jars with rings and lids using boiling water.
Trim grim beans.
In your saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat.
Meanwhile, pack green beans, a sprig of dill, and pinch of red pepper flakes into jars.
Ladle or pour the boiling brine into the jars, filling to within 1/4 inch of the tops.
Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature.
Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.