Dilled Green Bean Pickles

Dilled Green Bean Pickles

As you know, I’ve been trying my hand at small batch canning this summer. This recipe was my very first attempt at canning but I didn’t want to post it until they had passed the taste test. The thing with pickles is that you need to wait a month so they can “pickle” before you eat any of them. It.Has.Been.A.Long.Month! We had some friends over for an impromptu potluck the other night, though, so I cracked open a jar and boy were they good!! Evidently, everyone else thought they were as well because the whole jar was eaten. They were crispy and tart with just a bit of kick from the red pepper in each jar and I will DEFINITELY make these again!!

Ingredients
1 lb. green beans, as straight as possible
2 clusters of fresh dill leaves
3 large cloves of garlic, peeled and halved
3 small hot red peppers
1 3/4 C. white wine vinegar
1 3/4 C. water
1 T. kosher or sea salt (Don’t use table salt!)

1. Fill a canning kettle (I just use a large soup pot for small batch canning) with enough water to cover the tops of three one-pint jars. Bring to a boil. Wash the pint canning jars with hot, soapy water; rinse well and put upside down on a clean dishtowel.
2. Remove the tips of the beans, and if necessary, trim them so they will fit upright in a one-pint jar. Divide the dill evenly between the three jars and add a garlic clove and hot red pepper to each jar. Pack the green beans tightly into each jar.
3. Combine the vinegar, water, and salt in a small saucepan and bring to just a boil, stirring to dissolve the salt. Pour the hot liquid over the beans, leaving 1/2 inch head space. Top with a new, clean lid and tighten a lid ring into place.

Everything packed into the jars before adding the brine

Ready to be submerged in the boiling water

4. Place the jars into the canning basket and lower the rack into the pot of boiling water. If the water doesn’t cover the jars, add boiling water from a tea kettle. Cover the canning kettle and boil for 10 minutes.

Pickles lowered into water bath

5. Lift the basket from the kettle and transfer the jars to a rack to cool. Do not touch the jars again until you hear the pop that indicates the lids have sealed. Cool completely.

6. Confirm the jar has sealed by pressing on the center of the lid with your finger; if the lid gives, the jar has not sealed and the contents should be refrigerated and used within a week. If the jar has sealed, store it in a cool dark place for at least a month or up to a year before opening. Refrigerate after opening.
Makes 3 pints


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2 Responses to “Dilled Green Bean Pickles”
  1. Beth says:

    Where do you find the time. I thought being a nurse takes up all your extra minutes!

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