DILLY BEANS - PICKLED GREEN BEANS

YIELD: AROUND 8 CUPS
   
Yummy, crunchy, garlic infused green beans ready to eat (chilled) from the jar - or why not pickle up some white or yellow string beans with your favourite spices!
   
INGREDIENTS:
1kg (2.2lbs) fresh stringless green beans
1/4 cup pickling salt
2 cups white vinegar
2 cups water
8 garlic cloves, peeled
4 teaspoons dill seed (or 4 sprigs fresh dill)
4 teaspoons yellow mustard seed
2 teaspoons dried chilli flakes (optional)
   
METHOD:
  1. Wash jars in hot soapy water. Pre-heat the clean jars by covering them in water and boiling for 10 minutes in a large pot - or use your dishwasher rinse cycle.
  2. Wash beans, drain and trim ends. Trim to the jar height, less half an inch.
  3. Whisk water, vinegar and salt in a pan and bring to a boil. Keep hot.
  4. Warm the lids in a bowl of boiled water, removing them when you are ready to place them onto the jars to seal.
  5. Place two garlic cloves into each 500ml jar. Tightly pack the raw green beans into the hot jars, to 1.5cm from the top. Add 1 teaspoon dill seed and 1 teaspoon yellow mustard seed into each 500ml jar. Add chilli flakes, if using. Ladle hot vinegar mixture into the jars, to 1cm from the top (headspace). Remove bubbles with a non-metal utensil. Check headspace is still 1cm then wipe rims and seal. 
  6. Submerge jars in a pot of boiling water for 5 minutes, starting your timer when the water returns to a full boil. When the time is up, turn the heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
  7. The next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jars should not flex up or down when pressed. If jars have not sealed refrigerate immediately. Open after 4 weeks or so to allow the vinegar flavour to mellow. Best enjoyed chilled.

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