Ginger and Chile Pickled Green Beans
- Reviews 1
Ready In: 1 hr 10 mins
Yields: 6 jars
Ingredients
- 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
Directions
- 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.
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