Garlic and Dill Pickled Beans

Pickling is the perfect way to enjoy summer’s bounty of beans all year long. Beans are super sturdy vegetables and will retain their crispness, crunchiness and flavour for months to come. Enjoy as a side dish, layer onto sandwiches or add to your favourite charcuterie board.

Difficulty

Intermediate

Yield

Makes 12 250ml jars

Ingredients

4 ^1/2 pounds green beans3 tablespoons pickling salt3 cups water3 cups white vinegar6 cloves garlic1 ^1/2 teaspoons chili flakes6 fresh heads of dill seeds or 2 tablespoons dill seeds

Equipment

Measuring spoonsMeasuring cupsMixing bowls of various sizesSpatulaLarge potCutting boardChef's knifeTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Wash and trim beans, ensuring they are of an appropriate length to fit in the jar with ½ inch headspace.

Measure out all required ingredients.

In a medium pot, bring salt, vinegar and water to a boil over medium heat. Stir until salt is completely dissolved.

Place garlic cloves and chili flakes into a sterilized jar.

Pack each jar with the trimmed beans, the tighter the better. Cover with hot vinegar brine and jostle jars to release any air. Wipe rims and place lids on, then screw tight (not too tight!)

Process jars in a hot water bath for 10 minutes and check the seal once the jars start to cool.