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Pickled Green Beans
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8 garlic cloves, peeled
2-1/2 pounds fresh green beans, trimmed
2 teaspoons mustard seed
2 teaspoons dill seed
1 teaspoon crushed red pepper flakes
5 cups water
3-1/2 cups cider vinegar
1/4 cup canning salt
Place two garlic cloves in each of four 1-pint jars. Pack beans into jars to
within 1/2 in. of top. Add 1/2 teaspoon mustard seed, 1/2 teaspoon dill seed and
1/4 teaspoon pepper flakes to each jar. In a Dutch oven, bring the water,
vinegar and canning salt to a boil. Ladle boiling liquid over beans, leaving
1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath.
Yield: 4 pints.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |