Water-bath Canned Spicy Pickled Green Beans

If you're a fan of spicy dill pickles, I'd like to suggest giving my pickled green bean recipe a try. These pickled green beans are excellent in salads or enjoyed as a snack.

Ingredients:

(This recipe yields about 3 quarts and 1 pint.)

4 ½ pounds of fresh, crispy green beans, with ends trimmed off.
6 garlic cloves
4 to 8 red or green chilies (for extra spicy use 2 peppers per jar).
4 tablespoons of dill seeds
4 cups of water
4 cups of vinegar (5% acidity)
1/2 cup of pickling salt
1 tablespoon of red pepper flakes
1 teaspoon of turmeric
1 teaspoon of freshly cracked black pepper
1 teaspoon of cayenne pepper

Instructions:

Pack the green beans upright into hot pint jars. Add 1 clove garlic, 1 red or green chili pepper, and 1/2 teaspoon of dill seeds per jar.
Boil water, vinegar, pickling salt, pepper flakes, turmeric, freshly ground black pepper, and cayenne pepper for pickling brine.
Ladle the hot brine over the beans leaving 1/2 inch headspace; debubble.
Process 10 minutes in a water-bath canner; adjust the time for certain altitudes.

If you prefer the dill green peppers not to be spicy, just leave the chilies, cayenne pepper, and red pepper flakes out of the recipe.

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