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This recipe is one of the best pickled beans I have ever tasted. They are easy and quick so that makes them even better. I give a jar as gifts to many of my friends who often call wanting to know if I have another jar I can spare.
- 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
- 1 Thai pepper (optional) I like the way the peppers look in the jar.
- or 3/4 teaspoon red pepper flakes.
- 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.