Spicy Pickled Dilly Beans (Pickled Green Beans)

Wash the jars, lids, and bands in warm, soapy water and rinse well. Place the jars right side up in a boiling‑water canner fitted with a canning rack. Do not boil lids. Add warm water until it covers the jars by about 1 inch. Bring the water to a boil and boil the jars for 10 minutes if you are below 1,000 feet elevation; add 1 minute of boiling time for every additional 1,000 feet. Reduce the heat and keep the jars hot until you’re ready to fill them.

Wash and trim the ends from the green beans, then cut them into 4‑inch lengths so they fit into the pint jars while still leaving 1/2 inch of headspace.

In a large non‑reactive stainless-steel pot, combine 3 cups of 5% white vinegar, 3 cups of water, 1/3 cup of canning salt, and 1/2 cup of granulated sugar. Add 2 bay leaves, bring the mixture to a boil, then reduce to a simmer and keep it hot until you’re ready to begin canning.

Prepare dill sprigs so they are ready to go when you are ready to can.

In the bottom of each jar, place 1/2 to 1 teaspoon of red pepper flakes, 1 garlic clove, 1/4 teaspoon of mustard seeds, and 1/8 teaspoon of pickle crisp.

Fill each jar tightly with the trimmed green beans and dill sprigs, then pour the hot vinegar brine over them, leaving 1/2 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue that could prevent the lids from sealing properly.

Place the lids on the jars, add the bands, and tighten them to fingertip tightness.

Carefully lower the jars into the boiling water, keeping them upright. When using a jar lifter, make sure it is securely positioned below the neck of the jar (below the screw band of the lid). Tilting the jar could cause food to spill into the lid's sealing area. Make sure the water covers the jars by 1–2 inches. Place the lid on the canner. Begin timing once the water returns to a full boil. Process pints for 5 minutes at elevations from sea level to 1,000 feet. For 1,001–6,000 feet, process for 10 minutes; for 6,000 feet and above, process for 15 minutes. When the processing time is complete, turn off the heat, move the canner off the burner if possible, and carefully remove the lid. Let the jars rest in the hot water for 5 minutes before lifting them out. Place the jars upright on a towel‑lined countertop and leave them undisturbed for 12 to 24 hours. Jars may take several hours to seal, though many seal within the first 30 minutes or even during processing. After 12 hours, check the seals and clean the jars. Label with contents and date—store sealed jars for up to one year. Refrigerate any jars that did not seal.

Enjoy!

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