CRISP PICKLED GREEN BEANS
Makes 6 pints
2 1/2 pounds fresh green beans
2 1/2 cups distilled white vinegar
2 cups water
1/4 cup Dill & Tarragon Seasoned Sea Salt
3/4 teaspoon red pepper flakes (optional)
OR
2 1/2 pounds fresh green beans
2 1/2 cups distilled white vinegar
2 cups water
1/4 cup Salt
1/4 cup Jalapeno Cilantro Seasoning
OR
2 1/2 pounds fresh green beans
2 1/2 cups distilled white vinegar
2 cups water
1/4 cup Salt
1/4 cup Oh So Garlic
3/4 teaspoon red pepper flakes (optional)
1. Sterilize 6 pint jars with rings and lids and keep hot.
2. Trim green beans to 1/4 inch shorter than your jars.
3. In a large saucepan, stir together the vinegar, water and salt. Add spice blend and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and pack green beans into the jars so they are standing on their ends.
4. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. 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.
*See current guidelines for canning before beginning.