Friday, July 29, 2011
Makes About 5 Pint Jars
4 cups cider vinegar (5% acidity)
3 tablespoons pure kosher salt
5 sprigs fresh dill
5 cloves of garlic
5 or 10 dried red chiles
2 1/2 to 5 teaspoons red pepper flakes (optional)
2 pounds crisp green beans, ends trimmed, 4 1/2 inches long
In a large 6 to 8 quart pot, combine vinegar, 4 cups of water, and the salt. Bring just to a boil, stirring to dissolve the salt.
Working quickly, put a sprig of dill, a clove of garlic, 1 or 2 dried chillies, and 1/2 to 1 teaspoon of red pepper flakes (if using) into each hot and sterilized jar. Pack the beans in to jars, standing them upright. Ladle in the hot vinegar mixture, leaving 1/2 inch headspace at the top. Use a chopstick to remove any air bubbles. Place on lid and screw finger tight. Return jars to water bath and process for 10 minutes.
Recipe via Canning for a New Generation
I learned to can on my own via The Joy of Cooking. If you have questions about the canning process, or want to learn more I highly recommend The Joy of Cooking because of the detail they go into.