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Caitlin Bensel, Food Stylist: Torie Cox
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Caitlin Bensel, Food Stylist: Torie Cox
Ingredients
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3 lb. fresh green beans
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6 cups white vinegar (5% acidity)
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2/3 cup canning-and-pickling salt
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1 1/2 tsp. dried crushed red pepper
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12 fresh dill sprigs
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6 garlic cloves, peeled
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6 fresh Fresno Chili peppers
Directions
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Prepare jars:
Sterilize jars, and prepare lids.
Caitlin Bensel, Food Stylist: Torie Cox
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Trim green beans:
While jars are boiling, wash beans, trim stem ends, and cut into 4-inch lengths.
Caitlin Bensel, Food Stylist: Torie Cox
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Make pickling liquid:
Combine vinegar, salt, crushed red pepper, and 2 cups water in a 3-qt. stainless steel saucepan. Bring to a boil.
Caitlin Bensel, Food Stylist: Torie Cox
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Fill jars:
Place 2 dill sprigs, 1 garlic clove, and 1 sliced Fresno Chili pepper in each hot jar.
Caitlin Bensel, Food Stylist: Torie Cox
Pack whole beans tightly in jars. Cover with hot pickling liquid, leaving 1/2-inch headspace.
Caitlin Bensel, Food Stylist: Torie Cox
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Process jars:
Seal and process jars, processing 5 minutes.
Caitlin Bensel, Food Stylist: Torie Cox
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Cool jars:
Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed.
Caitlin Bensel, Food Stylist: Torie Cox
Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.
Caitlin Bensel, Food Stylist: Torie Cox