YIELD: AROUND 8 CUPSYummy, 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:
- 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.
- Wash beans, drain and trim ends. Trim to the jar height, less half an inch.
- Whisk water, vinegar and salt in a pan and bring to a boil. Keep hot.
- Warm the lids in a bowl of boiled water, removing them when you are ready to place them onto the jars to seal.
- 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.
- 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.
- 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.