By Jennifer Christman Cia
Ingredients
2 pounds fresh green beans, trimmed
4 fresh dill heads
4 garlic cloves
1 teaspoon red pepper flakes
3 cups white vinegar
3 cups water
1/4 cup salt
Directions
Pack green beans lengthwise into 4 hot, sterilized pint canning jars, leaving 1/4-inch head space. To each jar, add 1 dill head, 1 garlic clove and 1/4 teaspoon red pepper flakes.
In a saucepan, combine vinegar, water and salt, and bring to a boil. Pour boiling liquid over beans, leaving 1/4-inch head space. Remove air bubbles with a chopstick.
Close jars, careful not to overtighten. Process about 10 minutes in boiling water bath; water must cover jars by 1 inch.
Store jars in a cool, dry place. Beans must mellow for at least a month or more (longer is better) to develop the best flavor.
Editor’s note: New to canning? Learn safe procedures and pointers first. A helpful resource is ballmasonjars.com/water-bath-canning.
Note: I adapted this recipe from “Ball Blue Book.” There
appears to be an abundance of beans this year, so this is a
good way to use some of them. They also make great gifts.
Category:
Vegging Out
Type:
Reader Recipe
