Fresh crunchy green beans pickled with garlic, dill, and red pepper flakes…YUM! They are a staple in my refrigerator. They go with burgers, sandwiches, or simply alone. Spicy and sour, these crunchy delights are a wonderful way to utilize garden beans or leftover green beans from the store.
- 1 pound fresh green beans, trimmed
- 1 clove garlic peeled and whole
- 1 small bunch fresh dill
- 1 teaspoon crushed red pepper flakes
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons pickling salt
Trim the ends of the beans and place into medium sized mason jar with garlic, dill, and pepper flakes. Heat vinegar, water, and salt in a medium sauce pan until it boils and the salt dissolves. Pour over beans and cover. Allow to cool and refrigerate.
*Note: I only make one 24 oz. mason jar of beans at a time. If you want to make more, double or triple the recipe. I also do not can the beans to be shelf safe. They are refrigerator pickles essentially. If you want to make them shelf safe, please follow directions for proper canning procedure carefully.