Dill-Pickled Green Beans
Sometimes called 'dilly beans', crisp dill-pickled green beans are so good—they're almost addictive.
2 pounds fresh green beans, rinsed and trimmed
4 cloves garlic, peeled
8 sprigs fresh dill weed
4 teaspoons kosher salt
2 1/2 cups white distilled vinegar
2 1/2 cups water
- Wash and trim green beans to fit upright in pint-sized canning jars.
- Place green beans in a steamer over boiling water, cover, and cook until crisp-tender, about 2 minutes. Remove from heat and immediately plunge beans into a large bowl or pan of 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 to cover.
- Fit the jars with sterilized lids and rings and process for 10 minutes in a boiling water bath.
Makes 4 pints.