Pickled Green Beans

Scale this recipe based on how many green beans you want to make.

For each pint jar
1/2 tsp crushed red pepper flakes
1/2 tsp mustard seeds
1/2 tsp dill seed
1 clove garlic, peeled and smashed

1 1/4 cups water
1 1/4 cups vinegar
2 Tbsp pickling salt

Prepare green beans by washing and trimming ends. Fill each pint jar with seasonings and garlic. Pack green beans in jar to within 1 inch of the rim, trimming as needed.

Prepare canning lids in boiling water.

Bring brine ingredients to a boil and pour over beans leaving 1/2 inch of headspace. Cover with lids and tighten rings.

Set aside and allow to cool overnight, undisturbed. Remove rings and check to make sure all jars are sealed. Place any that did not seal in the fridge and use within a week. Green beans are best after allowing to rest for 2 months.

One recipe of brine will cover approximately 2 pints of beans. Scale brine mixture as needed.


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