Description
Crisp and tangy pickled dilly beans.
Ingredients
Scale
- 1 pound green beans, trimmed
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons pickling salt
- 4 cloves garlic, peeled
- 4 sprigs fresh dill
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Wash and trim green beans.
- Combine vinegar, water, and salt in a saucepan. Bring to a boil.
- Pack beans, garlic, dill, mustard seeds, and red pepper flakes (if using) into sterilized jars.
- Pour hot vinegar mixture over beans, leaving 1/2 inch headspace.
- Remove air bubbles and seal jars.
- Process in a boiling water bath for 10 minutes.
- Let cool completely before storing.
Notes
- Ensure jars are properly sterilized for safe preservation.
- Adjust red pepper flakes to your spice preference.
- Allow beans to sit for at least 2 weeks for best flavor.
Nutrition
- Serving Size: 1/4 jar
- Calories: 30
- Sugar: 1g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg