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Makes
Makes: 4 cups (1 L)
Level
very easy
Prep Time
10
Cooking Time
1440
Total Time
1440

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.
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Characteristics

Side Dishes Summer

Nutritional Facts Per Serving

Nutrition Description:
Per serving (4 beans):
Calories:
10
Fat:
0 g
Saturated Fat:
0 g
Carbs:
2 g
Sugar:
1 g
Protein:
0 g
Cholesterol:
0 mg
Fiber:
0 g
Sodium:
180 mg