Spicy Pickled Green Beans

INGREDIENTS (Serves: 4 Jars)

2 lbs green beans fresh
2 cups apple cider vinegar
2 cups water
2 Tbsp. pickling salt
12-16 garlic cloves, peeled and sliced
4 tsp. Dill seed, divided
4 tsp. Red chili flakes
3 tsp. Brown mustard seeds
2 tsp. Black peppercorns

STEPS

1. Prepare a boiling water bath canner and 4 pint jars;
2. Wash and trim your beans so that they fit in your jar and leave about half an inch of headspace;
3. Combine vinegar, water and salt in a medium saucepan and bring to a boil;
4. Divide the garlic clove silvers, dill seed, red chili flake, mustard seeds, and peppercorns evely between the four jars;
5. Pack the beans into the jars over the species;
6. Pour the boiling brine over the beans, leaving approximately ½ inch head space;
7. Gently tap the jars on the counter to loosen any trapped air bubbles;
8. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes;
9. When the time is up, remove the jars and set them on a folder kitchen towel to cool.

TIPS

1. Sealed jars can be stored at room temperature for up to a year. If the cane is opened it should be stored in a refrigerator but should be finish promptly.

WELLNESS TIPS

1. Green bean is very low in sodium but contain various other nutrients at the same time. It is high in vitamin A, K C, and various type of vitamin B
2. Green bean are not only low in sodium, the high fiber contact also help lowing bad blood cholesterol
3. Green bean can be stored for a rather long time when frozen.
4. Fun fact, there is over 130 varieties of green beans! What we usually eat are string beans.

Recipe adapted from https://www.splendidtable.org/story/2018/09/10/spicy-pickled-green-beans