Description
Perfectly crisp beans bathe in a tangy vinegar bath, infused with garlic, dill, mustard seeds, and jalapeño heat. Each bite crackles with spice and herb aroma, adding bold flavor to any meal or snack.
Ingredients
- 1.5 pounds green beans
- 4 cloves garlic
- 4 sprigs fresh dill
- 2 jalapeno peppers
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons kosher salt
- 1 teaspoon dill seeds
- 1 teaspoon mustard seeds
- 1 teaspoon red pepper flakes
Instructions
- Sterilize canning jars and lids by submerging them in boiling water for 10 minutes then remove and drain.
- Trim the ends off the green beans and slice the jalapeno peppers into thin rings.
- In a saucepan combine white vinegar water and kosher salt and bring to a boil, stirring until the salt dissolves.
- Divide green beans garlic fresh dill jalapeno slices dill seeds mustard seeds and red pepper flakes evenly among the sterilized jars.
- Carefully pour the hot brine into each jar, leaving a 1/2 inch headspace at the top.
- Remove any air bubbles by gently tapping the jars on the counter or running a nonmetallic spatula around the inside.
- Wipe the jar rims with a clean cloth, place lids and rings on the jars, and tighten to fingertip snug.
- Process the jars in a boiling water bath for 10 minutes, then remove and let cool undisturbed for 12 to 24 hours.
Notes
- Allow the pickles to develop flavor by waiting at least one week before opening a jar.
- Store unopened jars in a cool dark place for up to six months.
- Once opened, refrigerate and consume within two weeks.
- Adjust the number of jalapeno peppers to increase or decrease the heat level.