Crisp Pickled Green Beans

Recipe View Prepare your equipment: Ensure six 1/2-pint jars are free of cracks and their rings are rust-free. Sanitize the jars by immersing them in simmering water (approximately 10 minutes). Wash new lids and rings in warm, soapy water. (10 minutes)

Recipe View Prepare the Brine: In a large stainless steel or enamel saucepan, combine the distilled white vinegar, water, and salt. Add the peeled garlic clove. Bring the mixture to a rolling boil over high heat. (5 minutes)

Recipe View Prepare the Green Beans: Trim the fresh green beans so they are approximately 1/4-inch shorter than the height of your jars. This allows for easy packing and proper sealing.

Recipe View Assemble the Jars: Remove the sterilized jars from the simmering water. Into each jar, place 1 sprig of fresh dill and 1/8 teaspoon of red pepper flakes. Pack the trimmed green beans tightly into the jars, standing them vertically.

Recipe View Fill the Jars: Carefully ladle the boiling brine into each jar, leaving approximately 1/4-inch of headspace at the top. Discard the garlic clove from the brine. (5 minutes)

Recipe View Seal the Jars: Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw on the rings until they are fingertip tight. Avoid over-tightening.

Recipe View Process the Jars: Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Gently lower the filled jars into the boiling water using a jar lifter, ensuring they are spaced about 2 inches apart. (10 minutes)

Recipe View Ensure the jars are submerged: Pour in additional boiling water, if necessary, to cover the jars by at least 1 inch. Bring the water back to a gentle simmer (do not vigorously boil), cover the pot, and process for 10 minutes.

Recipe View Cool and Check the Seal: Carefully remove the jars from the stockpot using the jar lifter and place them on a towel-lined surface to cool undisturbed for 8 to 12 hours. (8-12 hours)

Recipe View Test the Seal: After cooling, check each jar for a proper seal by pressing down on the center of the lid. If the lid does not flex or move, the jar is sealed correctly. If a lid flexes, refrigerate that jar and consume the contents within a few weeks.

Recipe View Ferment: Allow the sealed jars of pickled green beans to ferment in a cool, dark place for 2 to 3 weeks before opening and enjoying.