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Ingredients
- 3 lb Young green beans to 4 pounds
- 4 x long, thin Red chiles (fresh or possibly dry)
- 4 lrg Garlic cloves
- 1 Tbsp. Peppercorns
- Â Â (white, black, green or possibly a mix)
- 1/4 c. loosely-packed fresh dill sprigs
- Â Â (or possibly 4 Tbsp. dry dill weed)
- 2Â 1/2 c. Water
- 2Â 1/2 c. White wine vinegar
- 1/4 c. Salt
Directions
- Trim and remove string from the beans. Rinse well and set aside.
- Sterilize jars and lids in boiling water. When jars are cold sufficient to handle, fill each upright with beans till they are snug. Insert chiles and garlic cloves preferably around outside so they can be seen (both for decorative reasons and also to alert which they are spicy). Divide peppercorns and dill among jars.
- Separately bring the water, vinegar and salt to a boil in a non-reactive sauce pan. Ladle the warm brine over the beans leaving about 1/2-inch head space. Wipe jar edge clean and screw on sterilized lid and band according to manufacturers instructions.
- Process in a boiling water bath for 12 min. Remove and allow to cold completely at room temperature away from drafts. Check lids to make sure proper seal has been attained. Store for at least one month before using to allow flavors to develop.
- This recipe yields 4 pints.
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