Ingredients:
4 garlic cloves, mashed
1/2 cup Pickling Spice
2 tsp red pepper flakes
2 lb green beans, trimmed
2 cups white vinegar
1 cup water
1/4 cup pickling salt
Method:
Evenly distribute the garlic, pickling spice, and red pepper flakes among the prepared pint jars.
Pack the beans tightly into the jars.
In a small bot, bring the vinegar, water, and salt to a boil over medium heat.
Pour the hot brine over the beans, leaving ¼ inch headspace. Seal the jars and process for 8 to 10 minutes. Store the pickles for at least 2 weeks before opening for maximum flavor development.
Variation:
Dilly Beans: Evenly distribute 2 bunches of dill among the jars along with the pickling spice and red pepper flakes.
Storage:
Processed, these pickles will keep for up to 6 months. Once jars have been opened, store them in the refrigerator, where they will keep for up to 5 days.
4 garlic cloves, mashed
1/2 cup Pickling Spice
2 tsp red pepper flakes
2 lb green beans, trimmed
2 cups white vinegar
1 cup water
1/4 cup pickling salt
Method:
Evenly distribute the garlic, pickling spice, and red pepper flakes among the prepared pint jars.
Pack the beans tightly into the jars.
In a small bot, bring the vinegar, water, and salt to a boil over medium heat.
Pour the hot brine over the beans, leaving ¼ inch headspace. Seal the jars and process for 8 to 10 minutes. Store the pickles for at least 2 weeks before opening for maximum flavor development.
Variation:
Dilly Beans: Evenly distribute 2 bunches of dill among the jars along with the pickling spice and red pepper flakes.
Storage:
Processed, these pickles will keep for up to 6 months. Once jars have been opened, store them in the refrigerator, where they will keep for up to 5 days.
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