Spicy Dilly Beans / Pickles

Ingredients:

• 3 lbs Green Beans and/or Pickling Cucumbers
  • *Makes 5 packed pint jars, adjust rest of recipe as needed
• 2.5 cups White Vinegar
• 2.5 cups Water
• 4 Tbsp Pickling Salt
• 1 tsp/pint jar Crushed Red Pepper
• 1 clove/pint jar Minced Garlic or Crushed Garlic Cloves
• 1/2 tsp/pint jar Dill Seed
• 1/2 tsp/pint jar Dill Weed
• Regular Mouth Canning Jars

Instructions:

1. Prepare boiling water bath and sanitize pint jars. Prepare lids according to manufacturer directions.
2. Wash & trim beans or slice cucumbers.
3. Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
4. Pack the beans/cucumbers into jars leaving 1/2 inch for headspace. Add garlic, dill, and red chile flakes to each jar.
5. Pour hot brine over the beans, leaving 1/2 inch for headspace. After jars are full, use wood chopsticks or tap jars on countertop to work out air bubbles. Check headspace again and add more brine if necessary. If you skip this step, some of your beans/pickles may not be submerged in the brining liquid after you complete the canning process.
6. Wipe the rims, apply lids, and rings, and process in a hot water bath for 10 minutes. Let beans/pickles sit for at least one week before eating.