Pickled Green Beans
TOTAL TIME: Prep: 20 min. Process: 10 min.
YIELD: 4 pints.
This recipe produces zippy little pickled green beans, preserving my veggies for months to come ... if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
Ingredients
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1-3/4 pounds fresh green beans, trimmed
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1 teaspoon cayenne pepper
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4 garlic cloves, peeled
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4 teaspoons dill seed or 4 fresh dill heads
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2-1/2 cups water
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2-1/2 cups white vinegar
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1/4 cup canning salt
Directions
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1.
Pack beans into 4 hot 1-pint jars to within 1/2 in. of the top. Add cayenne, garlic and dill seed to jars.
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2.
In a large saucepan, bring water, vinegar and salt to a boil.
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3.
Carefully ladle hot liquid over beans, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
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4.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts
8 green beans: 9 calories, 0 fat (0 saturated fat), 0 cholesterol, 83mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 Free food.
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