Description
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.
Ingredients
- 2 ½ pounds fresh green beans
- 2 ½ cups distilled white vinegar
- 2 cups water
- ¼ cup salt
- 1 clove garlic, peeled
- 1 bunch fresh dill weed
- ¾ teaspoon red pepper flakes (Optional)
Instructions
- Inspect six 1/2-pint jars for cracks and rings for rust
- discarding any defective ones. Immerse in simmering water. Wash new
- unused lids and rings in warm soapy water.
- While the jars are bring sterilized
- stir together vinegar
- water
- and salt in a large saucepan. Add garlic and bring to a rolling boil over high heat.
- Trim green beans to 1/4-inch shorter than the jars.
- Remove jars from simmering water. Place 1 sprig of dill and 1/8 teaspoon red pepper flakes in each jar. Pack in green beans standing on end.
- Ladle boiling brine (leave out garlic) into the jars
- filling within 1/4-inch of the tops. Seal jars with lids and rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer (do not boil)
- cover
- and process for 10 minutes.
- Remove jars from the stockpot and cool to room temperature
- 8 to 12 hours. Test jars for a good seal by pressing on the center of the lid — it should not move.
- Let green beans ferment for 2 to 3 weeks in a cool
- dark space before eating.
- If any jars do not seal properly
- refrigerate and eat those beans within a week.
Prep Time: 1 hr
Cook Time: 10 mins
Total Time: 1 hr 10 mins
Servings: 48