Pickled Green Beans

1. Inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beans are ready. Wash new, unused lids and rings in warm soapy water.

2. Place green beans into a steamer basket over 1 inch of boiling water. Cover and cook until tender but still firm, about 3 minutes. Plunge beans into ice water, then drain well.

3. Pack beans into hot, sterilized jars. Add a garlic clove and 1 teaspoon salt to each jar, then slide in two sprigs of dill against the glass.

4. Bring vinegar and water to a boil in a large saucepan over high heat. Pour over beans, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
   
   

6. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
   

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount consumed will vary.