Spicy Pickled Green Beans
These pickled green beans with garlic and cayenne pepper are crunchy and spicy, and let you can green beans without a pressure canner.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 pints 1x
- Category: Snack
- Method: Canning
- Cuisine: American
Ingredients
Units
Scale
- 2 pounds green beans
- 1/4 cup canning salt
- 2 1/2 cups vinegar
- 2 1/2 cups water
- 1 teaspoon cayenne pepper, divided
- 4 cloves garlic
- 4 heads dill
- 1–2 teaspoons mustard seeds and red pepper flakes, optional
Instructions
- Prepare your canner, jars, lids, funnel, tongs, chopstick or thin plastic spatula (for removing air bubbles) and gather your ingredients.
- Trim ends off green beans so they fit neatly into a jar.
- Make your pickling brine by combining salt, vinegar and water in a large stockpot. Bring to a boil.
- Add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head dill to each pint jar. I like to put the garlic and cayenne in the bottom and stuff the dill in at the top.
- Pack beans lengthwise into hot jars, leaving 1/4 inch headspace. Ladle hot brine over beans, leaving 1/4 inch headspace. Remove air bubbles with a wooden chopstick or thin plastic spatula.
- Wipe rims clean with damp cloth. Screw on two piece lids. Process pints and quarts 10 minutes in a boiling water bath canner. When processing time is finished, remove jars from canner and place onto a towel on the counter top to cool completely.
- Remove rings, wipe up any spills. Label with date and contents and store in a cool, dry location out of direct sunlight.
Notes
Add 1/4 to 1/2 teaspoon mustard seeds and red pepper flakes per jar along with other spices for an extra kick, if desired.
Nutrition
- Serving Size: 1/2 cup
Find it online: https://commonsensehome.com/pickled-green-beans/