Spicy Dill Pickled Beans
These preserved spicy dill pickled green beans are a delicious way to enjoy green beans. A perfect snack or go great on a charcuterie board or in a caesar or bloody mary. Enjoy these fresh crispy green beans all year round.
Ingredients
- 4 mason jars 500ml sterilized
- 1 lb green beans washed and trimmed
- 1 lb yellow beans washed and trimmed
- 1 bunch fresh dill
- 4 large cloves of garlic peeled
- 4 tsp mustard seeds
- 4 tsp red pepper chili flakes
BRINE
- 2 ½ cups water
- 2 ½ cups white vinegar %5 or pickling vinegar
- 2 tbsp pickling salt
Instructions
Sanitizing Your Jars
- Preheat your oven to 225 ° and line mason jars (lids removed) onto a cookie sheet.
- Place washed jars into the oven for at least 10 minutes. I leave mine in until I am ready to fill.
- Place lids and rings into a pot of hot water. Bring temperature up to almost boiling and then simmer.
Directions
- Pack each sterilized jar with 6 sprigs of fresh dill, 1 clove of garlic (peeled and cut in half), 1 teaspoon of mustard seeds, and 1 tsp of dry chili flakes (use less or more to control heat)
- Add your trimmed beans
- In a large saucepan bring the water, vinegar, and pickling salt to a boil.
- Carefully fill each jar with hot brine leaving about ¼ inch of space (try not to splash any on the rims as this can affect your seal and cause bacteria to grow, I always use my canning funnel)
- Gently wipe the ring of the jar with a clean cloth to ensure no droplets are on it. Cover with sterilized lids and screw bands on. You want them to be tight but don't over tighten.
- Bring your canning pot to a full boil and carefully place jars inside. Hot water bathe them for 10 minutes and carefully remove them. Find a spot for them to rest and do not touch for 24 hours! Seriously, don't do it. I know it's hard but don't do it. You should start to hear them popping!
- After 24 hours has passed you can check the seal by pressing the middle of the lid with a finger or thumb. If the lid springs up when you release your finger, the lid is unsealed
- Label and date your jars and move beans to a storage cellar or a cool dark place. Let sit for a minimum of 2-3 weeks before eating. NOTE you can eat them right away but they won't taste as good! The longer these guys sit the better they taste so if you can hold off trying them for a little while it will be worth it.