Crisp Pickled Green Beans

SUBMITTED BY: JWATTSETT

"This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first."

PREP TIME	1 Hr
COOK TIME	10 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 6 - half pint jars

USMETRIC

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INGREDIENTS

2 1/2 pounds fresh green beans
2 1/2 cups distilled white vinegar
2 cups water
1/4 cup salt
1 clove garlic, peeled
1 bunch fresh dill weed
3/4 teaspoon red pepper flakes (optional)

READ REVIEWS (4)

DIRECTIONS

Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. 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.

For safety when canning and preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude. Click here to read more about canning and preserving.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 29, 2007 by Sarah, VT

This is a really great thing to do with green beans when your garden is full of them.. I made some up to try and to my surprise they are wonderful. My 7 year old daughter loves them, a little spicy but I also added cider vinegar with the white and I also used wax beans. Very yummy will make again.

3 users found this review helpful

Reviewed on Apr. 9, 2008 by NEERLAND

This recipe is the same as my aunt's that we have been making for years - it's one of our family tradition, too! It's a wonderful treat - they come out crisp, tasty and not too spicy. If I have beans that are irregular, I cut them into two inches pieces and then pack and process as specified. I have also substituted several dashes of cayenne pepper or our favorite hot sauce instead of using pepper flakes. I like the fresh dill best, but have also used a tsp of dill seed or dried dill weed (or a combination of the two) if I can't get dill heads.

1 user found this review helpful

Reviewed on Aug. 29, 2007 by chefsazy

These were wonderful! My daughters, ages 7 and 11, loved them asked kept asking for more and more! We are pickle lovers and now have added dilled green beans to our repertoire of snacks. Trust me, once you eat three... you are hooked. The red pepper gave them a nice zing - but not too hot, and they are very crunchy. I'll make these again and again - such a wonderfully healthy snack for my girls. Thanks for the recipe!!!

1 user found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 48

Amount Per Serving

Calories: 8

Total Fat: 0g
Cholesterol: 0mg
Sodium: 583mg
Total Carbs: 1.8g
Dietary Fiber: 0.8g
Protein: 0.5g

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