Pickled and preserved spicy green beans
These spicy green beans are the perfect addition to your favorite salad or cheese plate! If you don't want to can the green beans half the recipe and store in the fridge covered in brine for up to 2 months.
Serves: 5-pints
  • 4 cups cider vinegar (5% acidity)
  • 3 tablespoons pure kosher salt
  • 5 sprigs fresh dill
  • 5 cloves garlic
  • 5-10 dried hot red chiles
  • 2 ½ to 5 teaspoons crushed red pepper flakes
  • 2 pounds green beans, trimmed to fit your jars
  1. Prepare for water-bath canning: Wash the jars put them in a canning pot filled with water. Bring to pot to a boil while you prep the rest of the ingredients.
  2. In a wide non-reactive pot combine the vinegar, 4 cups water, and the salt. Bring just to a boil and stir to dissolve the salt.
  3. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring any excess water back into the pot, and place them upright on a clean kitchen towel.
  4. Working quickly, place a sprig of dill, a clove of garlic, 1 to 2 dried chiles, and ½ teaspoon to 1 teaspoon red pepper flakes in each jar. Pack the beans in the jar and ladle the hot vinegar mixture into each jar leaving ½ inch headspace at the top. Use a chopstick or butter knife to remove any air bubbles around the inside of the jar. Wipe the rims of the jar with a damp paper towel and put the lids on each jar and seal with a ring just until it’s finger tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a simmer and simmer for 10 minutes to process. Remove the jars and let them sit undisturbed for 12 hours. Check that the lids have sealed by pressing down on the center of each one; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately.
Recipe by Scaling Back at https://www.scalingbackblog.com/pickled-and-preserved-spicy-green-beans/