Prep 1 hr
Cook 10 mins
Sunset Magazine says " These zingy pickles take only about an hour to prepare, but provide many months' worth of snacking. Serve them alongside burgers, add to Bloody Marys, or just eat them straight from the jar."
- 4 3⁄4 cups distilled white vinegar
- 1⁄2 cup kosher salt
- 2 tablespoons sugar
- 6 slices fresh ginger, peeled
- 6 garlic cloves
- 6 small dried hot red chiles
- 3 lbs green beans, stem ends trimmed and very long beans cut in half
- Gather canning equipment and heat water in a canner as directed by your canner instructions.
- Heat vinegar, 3 1/2 cups water, the salt and sugar together in a medium pot until boiling. Put a ginger slice, garlic clove, and chile in each of 6 pint-size canning jars. Pack jars with green beans.
- Pour hot liquid over beans, leaving a 1/2-inch headspace at the top. Put lids on top and screw on rings firmly - but don't force.
- Process jars 10 minutes. Check that jars are sealed and store in a cool, dark place up to 2 years, or chill any that didn't seal; they'll keep up to 1 month.
This was such an easy recipe and looks like it will be quite delicious. I'm giving a temporary four star review because I won't be able to taste these for a few days, while they pickle. But the brine was good, and besides, how can you go wrong with anything that has garlic, chilies, and ginger? I stayed with the recipe, but admit to adding an extra slice or two of ginger, an extra chile per jar, and an extra clove of garlic.