Zesty and packed with dill, these pickled green beans swim in a simple brine alongside garlic, mustard seeds and whole chillies. Yet the final product is sharp without being overpowering, preserved while tasting fresh, and sweet as well as salty.
– 1.5 lbs green beans
– 3 small dried hot red peppers
– two large bunches of fresh dill
– 3 cloves garlic
– 2 teaspoon 18 mL mustard seeds
– 1 cups water
– 2 cups white vinegar
– 1 tablespoon pickling salt
Cut green beans equal lengths that will fit into your jars, discarding stem ends.