Name: Crisp Pickled Green Beans
Ingredients: Small handful of fresh dill heads, or ½ to 1 teaspoon dill seeds; Very fresh young green snap beans, as straight as possible (about 20 per 12-ounce canning jar); 1 small clove garlic, peeled but left whole; ⅛ teaspoon dried red pepper flakes (or a pinch of cayenne pepper, or a very small dried hot red pepper); 1 tablespoon coarse (kosher) salt; ½ cup white wine vinegar; ½ cup water

Preparation info

Difficulty
Easy

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

These crunchy beans are free of harsh acidity and inappropriate sweetness, not too hot or pungent. Their fresh greenness is set off by a touch of dill, the warmth of a little red pepper. Serve as a nibble with vodka drinks or with cheese, or as a relish at picnics.

For putting up average-sized beans, we like straight-sided, wide-mouthed 12-ounce canning jars, each of which will accommodate about 20 beans without kinks or crowding. If you’re lucky enough to have tiny beans to pickle,