Pickled green beans are a tangy snack that’s easy to make at home! Enjoy them on their own or as part of a cheese platter. They only take a few minutes to prepare!
4 pint canning jars
1/2teaspooncrushed red chile flakes
2 ½cupsdistilled white vinegar
If using a water bath canner, fill with water, cover, and set to boil while you prepare the rest of the recipe.
Divide garlic, dill seed, and chile flakes among 4 pint jars.
Trim green beans to fit inside the jars, then pack tightly into jars. You might not use all of your beans, depending on the size.
In a saucepan over medium-high heat, bring water, vinegar, and pickling salt to a boil, stirring to dissolve salt.
Carefully pour brine into prepared jars, leaving ¼-inch space at the top. The beans may float. Use a chopstick or dowel to gently remove any air bubbles. Add lids and screw on bands fingertip tight.
Carefully lower jars into boiling water bath. Cover and boil 5 minutes, then turn off heat and wait 5 minutes before removing jars to towel-lined countertop. Let jars rest at least 12 hours before moving to ensure seal. Store any unsealed jars in the refrigerator.
IF NOT PRESERVING
Let jars cool to room temperature, then transfer to the refrigerator.
Do not store unpreserved jars in the pantry.
Makes 4 pint jars.
If reducing or doubling this recipe, make sure to keep the brine at least 50% vinegar.
If you are not preserving in a water bath canner, store in the refrigerator.