Harvest – what a great time of year! I love going to the farmers market on Saturday morning and being inspired by the fruits and vegetables that are in season each week. This week, I purchased green beans, fresh dill, fresh garlic and 10 pounds of pickling cucumbers from the Riverbend Hutterite Colony. My agenda for the rest of the weekend was set as I need to fill our pantry with dill pickles and Spicy Pickled Green Beans.
I doubled the recipe and ended up with eight jars. By my calculations I estimate that we will run out of Spicy Pickled Green Beans in February. I guess I will be heading back to the market next weekend for more green beans!
If canning is new to you, please refer to my Step by Step Canning Guide.
- 2 pounds fresh green beans
- 4 cloves fresh garlic, peeled
- 4 sprigs fresh dill weed
- 4 tsp salt
- 2 tsp red pepper flakes (optional)
- 2 ½ cups white vinegar
- 2 ½ cups water
- 3 tablespoons sugar
- Cut green beans to fit inside pint canning jars.
- Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
- Sterilize four pint jars in the dishwasher and while still hot, place 1 clove garlic and 1-2 sprigs dill weed in each jar, against the glass.
Use the flower part of the dill weed too!
- Add 1 teaspoon of salt and ½ tsp red pepper flakes to each jar. Pack the beans into the jars tightly.
- In a large saucepan over high heat, bring sugar, vinegar and water to a boil. Pour over beans.
- Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.
- Remove the jars from the boiling water bath and place on a heat proof surface to cool for 24 hours. Do not move the jars for 24 hours!
The beans need time to "pickle" and will not be ready to eat for approximately six weeks.