Bean There, Done That

City Greeners who have been coming to the market regularly know that this week was the first week of green beans!  With such great quantities, we wanted to give you one of the easiest tutorials on how to make pickled green beans - what some affectionately refer to as Dilly Beans.

Crisp Pickled Green Beans

Ingredients

• 2 1/2 pounds fresh green beans (available at City Greens!)
• 2 1/2 cups distilled white vinegar
• 2 cups water
• 1/4 cup salt
• 1 clove garlic, peeled (available at City Greens!)
• 1 bunch fresh dill weed
• 3/4 teaspoon red pepper flakes (optional)

Directions

1. Sterilize 6 (1/2 pint) jars with rings and lids and keep hot.  Trim green beans to 1/4 inch shorter than your jars.
2. In a large saucepan, stir together the vinegar, water and salt.  Add garlic and bring to a rolling boil over high heat.  In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes.  Pack green beans into the jars so they are standing on their ends.
3. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops.  Discard garlic.  Seal jars with lids and rings.  Place in a hot water bath so they are covered by 1 inch of water.  Simmer but do not boil for 10 minutes to process.  Cool to room temperature.  Test jars for a good seal by pressing the center of the lid.  It should not move.  Refrigerate any jars that do not seal properly.  Let pickles ferment for 2 to 3 weeks before eating. 
4. ENJOY! 

Recipe courtesy of AllRecipes.com
Images: blog.mainefoodandlifestyle.com