This is a delicious way to preserve fresh green beans! Serve in salads, as a snack or substitute for a pickle in your sandwich or burger.
What you'll need
Jars with tight fitting lids
1 1/4 cups White Vinegar distilled
Crushed Red Pepper Flakes optional
- Sterilize jars with rings and lids using boiling water.
- In your saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat.
- Meanwhile, pack green beans, a sprig of dill, and pinch of red pepper flakes into jars.
- Ladle or pour the boiling brine into the jars, filling to within 1/4 inch of the tops.
- 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.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 1 g||1%|
|Saturated Fat 1 g||5%|
|Sodium 5 mg||0%|
|Total Carbohydrate 3 g||1%|
|Dietary Fiber 1.05 g||4%|
|Sugars 1 g|
|Protein 1 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: