Prep 45 mins
Cook 15 mins
This outstanding condiment was inspired by my son, who at 4 years old asked for a pickle that didn't taste pickly. As he was a charter member of my "Guinea Pig Club", I figured owe him at least that much. After several attempts resulting in truly frightening facial expressions, I eventually got a huge smile. So, for all you 'non-pickle' pickle lovers out there, here's one your going to love.
- 2 lbs fresh green beans
- 1 cup white vinegar
- 3 cups water
- 2 tablespoons pickling salt
- 4 sprigs fresh dill
- 2 teaspoons dried dill
- 6 garlic cloves
- 1 dash cayenne pepper (optional)
- Wash and trim beans to fit vertically in pickle jar.
- In a medium pot add water, salt and beans and bring to a boil. Boil for 3 minutes.
- Remove beans, and immerse beans into ice water bath.
- Reserve blanching liquid.
- In the pot of water used to blanch beans, add vinegar, dried dill, 2 cloves of garlic and cayenne pepper.
- Return to a boil, reduce heat and simmer covered for 5 minutes.
- Into hot sterilized pickle jars, place 1 clove of garlic and 1 sprig of dill then pack with beans stacked vertically leaving 1/4 inch headspace.
- Ladle hot pickling liquid into packed jars, leaving 1/4 inch headspace and seal.
- Process in boiling water bath for 10 minutes.
- Store in cool dark place.
- Ready in 2 weeks and keeps 12 months.
- Serve chilled, refrigerate after opening.