If you’re looking for a use for all those green beans coming in right now, this classic pickle recipe from So Easy to Preserve from the University of Georgia Cooperative Extension is the way to go. If you’re intimidated by the canning process, simply store the jars of cooled, pickled beans in your refrigerator for up to 1 month.
2 pounds green beans
4 cloves garlic
1 teaspoon crushed red pepper, divided use
4 heads dill or 4 teaspoons dill seed, divided use
2 1/2 cups water
2 1/2 cups distilled vinegar
1/4 cup pickling salt
1. In a large pot or canner, sterilize 4 1-pint canning jars in boiling water for 10 minutes. Wash, trim ends and cut beans into 4-inch pieces. In a separate saucepan, bring the water, vinegar and salt to a simmer.
2. Remove the sterilized jars from the boiling water. To each pint, add 1 clove garlic, 1/4 teaspoon red pepper, and 1 dill head or 1 teaspoon dill seeds. Pack the beans, lengthwise, into hot jars, leaving 1/2-inch headspace. Pour the boiling vinegar mixture over the beans, leaving 1/2-inch headspace.
4. Remove air bubbles. Wipe jar rims. Top with canning lids and rings. Process the jars for 5 minutes in a boiling water bath. Let beans stand at least 2 weeks before eating to allow flavors to develop.