Ingredients with Measurements:
- 1 pound fresh green beans, trimmed
- 2 cups water
- 2 cups white vinegar
- 2 tablespoons pickling salt
- 2 tablespoons sugar
- 4 garlic cloves, peeled
- 2 teaspoons dill seeds
- 2 teaspoons red pepper flakes
Special equipment needed:
- 4 pint-sized canning jars with lids and bands
- Large pot for boiling water
- Canning tongs or jar lifter
- Canning funnel
- Bubble remover tool
Step-by-step instructions:
1. Sterilize the canning jars, lids, and bands by boiling them in a large pot of water for 10 minutes. Keep them in the hot water until ready to use.
2. In a separate pot, bring the water, vinegar, pickling salt, and sugar to a boil. Stir until the salt and sugar dissolve.
3. Divide the garlic, dill seeds, and red pepper flakes evenly among the sterilized jars.
4. Pack the green beans tightly into the jars, leaving 1/2 inch of headspace at the top.
5. Pour the hot vinegar mixture over the green beans, leaving 1/2 inch of headspace at the top. Use a bubble remover tool to remove any air bubbles.
6. Wipe the rims of the jars with a clean, damp cloth. Place the lids and bands on the jars and tighten until fingertip-tight.
7. Place the jars in a large pot of boiling water, making sure they are covered by at least 1 inch of water. Boil for 10 minutes.
8. Remove the jars from the pot using canning tongs or a jar lifter. Let them cool on a towel-lined countertop for 24 hours.
9. Check the seals on the jars by pressing down on the center of the lid. If it doesn't move, the jar is sealed. If it pops back up, the jar is not sealed and should be refrigerated and consumed within a few weeks.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Boiling water bath
Serving size:
4 pint-sized jars
Nutritional information:
Serving size: 1/2 cup
Calories: 10
Fat: 0g
Carbohydrates: 2g
Protein: 0g
Sodium: 590mg
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar.
- You can use fresh dill instead of dill seeds.
- You can use whole dried chili peppers instead of red pepper flakes.
Variations:
- Add sliced onions or carrots to the jars for extra flavor.
- Use different types of beans, such as yellow wax beans or purple beans.
- Add mustard seeds or coriander seeds for a different flavor profile.
Tips and tricks:
- Use fresh, firm green beans for the best texture.
- Make sure to pack the beans tightly into the jars to prevent them from floating to the top.
- Let the jars sit for at least 2 weeks before opening to allow the flavors to develop.
Storage instructions:
Store the jars in a cool, dark place for up to 1 year.
Reheating instructions:
These beans are meant to be eaten cold, straight from the jar.
Presentation ideas:
Serve the beans in a small bowl or on a platter as part of a charcuterie board.
Garnishes:
Garnish with a sprig of fresh dill or a slice of lemon.
Pairings:
These beans pair well with cheese, crackers, and cured meats.
Suggested side dishes:
Serve these beans alongside grilled chicken or fish for a light and refreshing meal.
Troubleshooting advice:
If the jars don't seal properly, refrigerate them and consume within a few weeks.
Food safety advice:
Make sure to follow proper canning procedures to prevent the growth of harmful bacteria.
Food history:
Dilly beans are a popular pickled vegetable in the United States and are often served as a snack or appetizer.
Flavor profiles:
These beans are tangy, spicy, and slightly sweet.
Serving suggestions:
Serve these beans as a snack or appetizer, or use them to add flavor to sandwiches and salads.
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