Pickled Green Beans - cooking recipe

Ingredients
    2 pounds fresh green beans, rinsed and trimmed
    4 cloves garlic, peeled
    8 sprigs fresh dill weed
    4 teaspoons salt
    2 1/2 cups white vinegar
    2 1/2 cups water
Preparation
    Cut green beans to fit inside pint canning jars.
    Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
    Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
    In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
    Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

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