Total Time
30mins
Prep 20 mins
Cook 10 mins

From B&G canning mag. For spicer add a whole chile pepper to each jar before processing.

Ingredients Nutrition

Directions

  1. Wash beans, drain. If desired remove ends and strings. Leave beans whole.
  2. In uncover large pot, cook beans and 5 fresh chile peppers(if using) in enough boiling water to cover beans, cook 5 minutes. Drain.
  3. Pack hot beans lengthwise into hot sterlized pint jars. Cut beans to fit in if needed. Leave 1/2" headspace. Add one boiled chile pepper in each jar if using.
  4. In large pot combine 3 cups water, vinegar, snipped dill or dried dill, pickling salt, sugar, garlic and crushed red pepper or Thai pepper. Bring to a boil, stirring until sugar dissolves. Take off heat.
  5. Poor hot liquid into jars over beans, leaving 1/2" headspace. Remove bubbles. If desired add 1 head of dill into each jar. Wipe rims and add lids.
  6. Process jars in water bath for 5 minutes or at your required time for altitude. Start time once water is boiling.