Recipe by Seashorewalker
About 20 years ago I knew a very sweet elderly lady who used to make these for us. They were always so spectacular you could never eat just one bean. She wrote the recipe for me on a little note card one day. After finding it about 6 months ago I decided to try to make these again. They taste just as wonderful as they did back then. Everyone I've passed jars of these to have gone nuts over them. I hope you enjoy them as much as we have.
Top Review by Pam-I-Am
I had to do it. Green Beans at 99 cents a pound is rare! I thought this recipe was really easy and liked the ratio of the vinegar/water/salt. The tast is delicious. I only boiled my GB's for 5 minutes though. I though 15 minutes would be too long and make them too soft. I also put a good amount of ice cubes on the beans after boiling to cool them down so they would not keep cooking. I guess it's up to the chef. I tried some the day after and thought they were a nice texture with the 5 minutes. I got a batch of 7 -12 oz jars.
- 4 lbs green beans, fresh
- 6 cups water, drinking
- 4 cups apple cider vinegar
- 1⁄2 cup salt, not iodized
- 1⁄3 teaspoon red pepper flakes (Per Jar)
- 1 garlic clove (Per Jar)
- 1 head dill (Per Jar)
Directions See How It's Made
- In each canning jar put the dill, garlic and red pepper flakes.
- Heat to a boil the water, vinegar and salt. Then set aside.
- Wash beans then cook for 15 minutes.
- Drain the beans then cut the ends off each bean. Cut each bean into pieces as desired that will fit into the canning jars.
- Note: The beans will be very soft at this stage but will later change to a perfect texture with a slight crisp.
- Fill each jar with the bean pieces.
- Fill each jar with the the liquid mixture.
- Seal each jar and boil entire sealed jar for 15 minutes.
- ADDITIONAL TIPS:.
- We let these sit in storage for 6 weeks before eating them. I'm not sure that is necessary to let them sit that long.
- When purchasing the green beans make sure they are fresh not frozen. I always purchase a little more than I need in case I run short at the very end.
- I usually end up making more of the liquid mixture as needed until all jars are full.
- The dill, garlic and pepper amounts listed are to fill PINT size pickling jars.
- Cooking the beans for 15 minutes does soften them initially but the canning process firms them up and they end up being perfect with just the right consistancy. Just trust me on this. I thought the first batch I made would end up being trash and have been surprised every since.
- I've been making these beans for years now. I've had cans sit on the shelf for over a year we've recently enjoyed and finished off. That part must be the boiling and sealing process that allows them to remain good for months like that.
- Recently I've started double and trippling the garlic pieces inside. The garlic ends up pickling too and is super good to eat right out of the jar.