Robin’s Spicy Hot Green Beans

4 lbs whole green beans (washed and dried, pack in hot jars)
In each jar, add:
1/4 tsp. crushed hot pepper
1/2 tsp mustard seed
1/2 tsp dill seed
1 clove garlic
Combine 5 cups vinegar, 5 cups water, 1/2 c salt.  Heat to boiling. Pour over beans and seal.  (Process 10 minutes in hot water bath.)

If I do a small batch, 1 c. vinegar, 1 c. water and 1.5 Tbsp or 5 tsp salt.

Pickled Green Beans

My cousin brought pickled green beans to a family vacation. I found this recipe from Marisa McClellan’s recipe blog Food in Jars via the Splendid Table, which looks like it should taste like hers. I’m saving it here until she answers my email or I get some beans. Whichever comes first. Transcribing here for ease of use.

• 2 pounds green beans
• 2 cups apple cider vinegar
• 2 cups water
• 2 tablespoons pickling salt
• 12-16 garlic cloves, peeled and sliced
• 4 teaspoons dill seed, divided
• 4 teaspoons red chili flakes
• 3 teaspoons brown mustard seeds
• 2 teaspoons black peppercorns

Instructions

Prepare a boiling water bath canner and 4 pint jars.

Wash and trim your beans so that they fit in your jar and leave about half an inch of headspace.

Combine vinegar, water, and salt in a medium saucepan and bring to a boil.

Divide the garlic clove slivers, dill seed, red chili flake, mustard seeds, and peppercorns evenly between the four jars.

Pack the beans into the jars over the spices.

Pour the boiling brine over the beans, leaving approximately 1/4 inch headspace.

Gently tap the jars on the counter to loosen any trapped air bubbles. For stubborn air pockets, use a chopstick to wiggle them free.

Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.

When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals.

Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.

Also, Boiling Water Canning instructions from the Penn State Extension service:

A water bath canner surrounds the jars of food with boiling water, transferring the heat into the jar of food. Fruits, acidified tomatoes, pickled products, and jams and jellies can be safely processed in a boiling water bath.

• Jars need to be totally surrounded by the boiling water.
• A rack is needed to allow water to circulate under the jars.
• There needs to be space at the top of the canner so that jars can be covered with one to two inches of water.
• The canner needs a lid.
• A boiling water bath canner may be purchased, or you can create a water bath canner from equipment you already have. You need a pot that is deep enough so there is space for a rack, the jars, and at least one inch of water above the jars, and room for the water to boil rapidly without boiling over.
• Note: Some newer canners are designed for processing jams and jellies and are only deep enough for pint jars.