Dilly Beans
Ingredients:
1 pound fresh green beans, trimmed
2 cloves garlic, peeled and halved
1 teaspoon whole black peppercorns
1 teaspoon dill seeds
1/2 teaspoon red pepper flakes
1 cup distilled white vinegar
1 cup water
1 tablespoon kosher salt
Directions:
Wash the green beans and trim off the ends. Cut them to fit the height of your canning jar, if necessary.
Divide the garlic cloves, black peppercorns, dill seeds, and red pepper flakes evenly among the jars.
Pack the green beans vertically into the jars, leaving about 1/2 inch of space at the top.
In a saucepan, combine the vinegar, water, and kosher salt. Bring the mixture to a boil, stirring until the salt is dissolved.
Pour the hot vinegar mixture over the green beans in the jars, covering them completely and leaving 1/4 inch of headspace.
Wipe the rims of the jars with a clean, damp cloth to remove any spills.
Place the lids and bands on the jars and tighten until fingertip tight.
Process the jars in a boiling water bath for 10 minutes.
Remove the jars from the water bath and let them cool on a clean towel for 12-24 hours.
Check the seals, label the jars, and store them in a cool, dark place for up to 1 year.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Kcal: 15 kcal | Servings: Makes approximately 4 pints