Garlicky Pickled Green Beans
From Ball Fresh Preserver, Food in Jars

Yield: 4 pints

Ingredients: 

  • 2 ¼ pounds green beans
  • 2 cups apple cider vinegar
  • 2 cups water
  • 2 tablespoons pickling salt
  • 8 garlic cloves, crushed or pressed
  • 4 teaspoons dill seed
  • 2 teaspoons mustard seeds
  • 1 teaspoon red chili flakes

Instructions:

  1. Prepare a boiling water bath and 4 regular mouth pint jars

  2. Wash and trim your beans so that they come to approximately ¾ inch below the top of the jar.

  3.  Combine vinegar, water, and salt in a medium saucepan and bring to a boil. While it’s heating up, divide the dill seeds, mustard seeds, and red chile flakes evenly between the jars. Measure two teaspoons of crushed garlic into each jar. Pack your beans into the jars, one jar at a time, leaving ½ inch for headspace.

  4.  Slowly pour the hot brine over the beans leaving ½ inch for headspace. After filling each jar, use a wooden chopstick or the Ball Bubble Freer to work the air bubbles out of the jar. Slip a few additional beans into jar, as space allows. Check the headspace again and add more brine if necessary.

  5. Wipe the rim, apply lid and band and place in water bath canner. Repeat until each jar is filled. Process in a hot water bath for 10 minutes.

  6. Let these pickles cure for at least two weeks before eating.