If you know how to boil water, snap and cut green beans, and mix a few ingredients, you can easily fill jars with summertime yumminess to use throughout the fall. Or if you cannot wait, open your jars up anytime and pair with your favorite cheeses, meats, and other veggies. Follow the recipe and enjoy the step-by-step video.
- 3 cups water
- 2 ½ cups distilled white vinegar
- ½ cups white wine vinegar
- 4 tablespoons salt
- 2 lbs. tender, young green beans (trimmed and washed)
- 10 cloves garlic (peeled and thinly sliced)
- 2 tablespoons mustard seed
- 1 bunch fresh dill weed
- 2 teaspoons red pepper flakes
First, properly sterilize your mason jars. We recommend 1.5 pint or quart size jars. That way the beans fit nicely. This recipe should fill 2 quart jars.
Next, create your brine. Stir together vinegars, water, and salt into a large saucepan and bring to a rolling boil over high heat. While the brine is coming to a boil, equally divide garlic, dill and red pepper flakes into your jars. Then, pack your green beans into the jars. The beans should be standing on end.
Ladle the boiling brine into the jars, filling to within ¼” from the top. Cap the jars with lids and allow to sit until they reach room temperature. Then place the jars into the refrigerator. Keep them in the refrigerator for 2 weeks before serving.
Find Your Canning Supplies at Coastal
Come on by your Northwest owned and operated Coastal Farm & Ranch. There you’ll find a wide variety of mason jars, canning accessories, as well as a host of knowledgeable folks to answer your canning and preserving questions.