- 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
Directions
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.
Tip
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