|Source||Recipe from The Pickled Pantry by Andrea Chesman. 2012 Andrea Chesman. All reserved.|
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
Harvest snap beans daily to prevent them from getting overripe (when you can see the shape of the beans within the pod). An overripe bean can be pickled, but it will not be as tender as less mature beans. This recipe makes the classic dilly bean.
Combine the white vinegar, water, sugar, and salt in a saucepan and bring to a boil, stirring to dissolve the sugar.
While the brine heats, pack each sterilized hot pint jar with 2 garlic cloves, 2 dill sprigs, and the beans. Pour in the hot brine, leaving ½ inch headspace. Remove any air bubbles and seal.
Process for 5 minutes in a boiling water bath. Let cool undisturbed for 12 hours. Store in a cool, dry place. Do not open for at least 6 weeks to allow the flavors to develop.
*Green beans are trimmed by topping and tailing—removing the stems and narrow tips. They should also be cut into 4-inch lengths.
* Pack the beans in vertically. You can chop some beans in half to fill in space at the top of the jar.
* If you have a choice, select beans that are straight, not bent, to make packing the jars easier.