- Prep Time
- 10 mins
- Cooking Time
- 24 h
- Total Time
- 24 h
- Makes
- 4 cups (1 L)
Ingredients
- 6
- sprigs fresh dill
- 2
- cloves garlic, peeled
- 1
- red or green finger chili, thinly sliced
- 1 tbsp
- pickling spice
- 15 mL
- 1 lb
- green beans, trimmed
- 500 g
- 2 cups
- white vinegar
- 500 mL
- 1 tbsp
- pickling or kosher salt
- 15 mL
Method
Step 1
Into two 2-cup/500 mL canning jars, divide the dill sprigs, garlic, chili slices (2 to 4 slices per jar) and pickling spice (1 1/2 tsp/7 mL per jar). To stand beans upright, lay the jars on their sides while filling with beans. Trim if beans extend past rims. Alternatively, put all ingredients into one 5-cup (1.25 L ) canning jar. Stand jars upright; set aside.
Step 2
In saucepan over medium heat, simmer 3 cups (750 mL) water, plus the vinegar and salt. Simmer until salt dissolves, about 5 min.
Step 3
Pour the hot brine into the jars, filling to about 1/4 in. (5 mm) below the rims. Seal with lids. Cool to room temperature then chill 24 hr. before serving. Store in fridge up to 2 weeks.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
