Dante's Kitchen Pickled Green Beans

Sous Chef Mike Doyle make lots of pickled green beans to put in bloody marys at Dante's Kitchen in the Riverbend.

• Ready In: 30 mins
• Yields: 4 pints

Ingredients

• 1 1⁄3 cups sugar
• 2 2⁄3 cups white vinegar
• 4  cups water
• 2  lbs green beans, trimmed
• 1⁄2 tablespoon clove
• 10  garlic cloves, cut in half
• 1⁄2 tablespoon allspice
• 6  dried small hot  dried chilies
• 3  bay leaves
• 1  tablespoon peppercorn
• 3  tablespoons kosher salt

Directions

1. Combine sugar, vinegar and water in a large saucepan and bring to a boil.
2. Mix all the spices and salt together.
3. Pack green beans tightly into clean sterilized jars.
4. Divide the spices into the jars. Pour boiling pickle base into jars to cover beans and spices, leaving 1/2 inch head space.
5. Cover with lids and bands. Process in a boiling water bath for 20
6. minutes. Adjust time according to your altitude. Carefully remove hot
7. jars. Let cool at room temperature for a day.