Crisp Pickled Green Beans

Name: Crisp Pickled Green Beans
Prep time: 60 min
Cook time: 10 min
Yield: 48
Ingredients: 2 1/2 pounds fresh green beans; 2 1/2 cups distilled white vinegar; 2 cups water; 1/4 cup salt; 1 clove garlic, peeled; 1 bunch fresh dill weed; 3/4 teaspoon red pepper flakes (Optional)

⏱️ Ready in 1h 10m 🥄 Prep 1h 🔥 Cook 10 min 👥 48 servings 👁️ 25 views

This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.

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🔗 Recipe adapted from AllRecipes

#Lunch

📊 At a Glance

Prep 1h

Cook 10 min

Serves 48

Difficulty Medium

🛒 Ingredients

2 1/2 pounds fresh green beans

2 1/2 cups distilled white vinegar

2 cups water

1/4 cup salt

1 clove garlic, peeled

1 bunch fresh dill weed

3/4 teaspoon red pepper flakes (Optional)

Nutrition Facts

Servings per recipe 48

Serving size 1 serving

Amount per serving

Calories 8

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 2mg 0%

Total Carbohydrate 1.8g 1%

Dietary Fiber 0.8g 3%

Total Sugars 0.3g

Protein 0.5g 1%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars. In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.