4 cups cider vinegar (5% acidity)3 tablespoons pure kosher salt5 sprigs fresh dill5 cloves garlic, peeled but whole.5-10 dried hot red chilies2 1/2 – 5 teaspoons crushed red pepper flakes (optional)2 lbs. crisp green beans, ends trimmed, 4 1/2 ” long.
(Abby’s addition: add a pinch to a 1/2 teaspoon of sugar – it helps mellow out the harshness of the vinegar).
In a big saucepan (stainless steel please) combine vinegar, 4 cups water and the salt. Bring just to a boil, stirring to dissolve the salt (and possibly sugar). Let it cool!
You can use this time to trim the beans or prep the garlic. Put a sprig of dill, a clove of garlic, 1-2 dried peppers and 1/2 – 1 tsp. red pepper flakes (if using) in each jar. Pack the beans in, upright. Ladle the vinegar mixture over the produce, seal and put in the fridge! Try them that night, or after just a few days.
Sent by customer Abby M., from “Canning for a New Generation”
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This recipe was most recently featured in
Boston Organics Newsletter No. 35 of 2011.