I love pickling. I may have mentioned that before, but it bears repeating. Other than actual pickles (cucumbers), this is my favorite pickle to date. They’re great as an easy side dish, a remarkably good snack, fantastic on a meat and cheese tray, and I keep getting jars swiped to go with martinis. The mild dill flavor combined with garlic and a hint of spice make them simply amazing. Once you can them, though, you need to give them two weeks sitting to develop flavor. I know it’s hard, but trust me, it’s worth it.
Start by trimming all of your green beans to just shorter than the height of your jars. I did these to the height of the jars, and you’ll see how that becomes a problem when packing. So do them to 80% of the jar’s height, and you’ll be a lot happier.
After sterilizing your jars, drop in garlic cloves, dried dill weed (or a fresh sprig), small red peppers, and peppercorns. Feel free to increase the dill if you like strong dill flavor, double or triple the peppers for additional heat, throw in some chili powder, cayenne, or crushed red pepper, or even throw in some sliced onions.
Pack your green beans in on top. I start by grabbing a large handful and making sure they’re all the same height, roughly, and packing them in, then doing the same again, and finally shoving individual beans in the jar to finish filling it.
Next make a brine of 10 parts white vinegar and 10 parts water for every part of salt. For example, you would use 5 cups water, 5 cups vinegar, and 1/2 cup salt. Boil until the salt has dissolved. Add the pickling solution to the jars, leaving 1/4 inch headspace. Top with lids and rings and turn finger tight.
Process in a water bath canner for 5 minutes. Yep, that’s short, but that just means your jars and lids need to be sterilized before using. I sterilize my jars in the dishwasher and my lids and rings in a simmering pot of water on the stove just prior to using. After processing for 5 minutes, remove and set on a towel or cutting board to cool.
- Green beans
- Per pint jar of green beans : double for quarts
- 2 garlic cloves
- 1 teaspoon dried dill weed or one small dill sprig
- 2 small red chili peppers
- 1/4 teaspoon peppercorns
- For the brine : per 8 or so pints of beans
- 5 cups water
- 5 cups vinegar
- 1/2 cup salt
Wash and trim green beans to 1/2 inch shorter than the jar height.
Fill each pint jar with garlic, dill, peppers, and peppercorns.
Fill jars with handfulls of green beans, packing as many in as you can without going over the top of the jar.
Bring pickling brine to a boil and simmer until salt is dissolved.
Ladle brine into each jar, leaving 1/4 inch headspace at the top.
Sterilize lids and rings in simmering water and cover jars, twisting rings to be finger tight.
Process in a boiling water bath for 5 minutes.