Crisp & Spicy Pickled Green Beans

Crisp & Spicy Pickled Green Beans takes roughly 1 hour from beginning to end. This recipe serves 40 and costs 15 cents per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 11 calories, 0g of protein, and 0g of fat per serving. A mixture of peppers, garlic, jalapeno peppers, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a hor d'oeuvre. 1127 people were glad they tried this recipe. It is brought to you by Sumptuous Spoonfuls. With a spoonacular score of 17%, this dish is not so spectacular. Spicy Pickled Green Beans, Spicy Pickled Green Beans, and Klamath River Spicy Pickled Green Beans are very similar to this recipe.

Servings: 40

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Clean and sterilize 4 pint jars, lids and rings. Pack the garlic, peppers, green beans & dill heads into the 4 jars as tightly as you can.In a large saucepan, bring the vinegar, water and salt to a boil. Carefully pour the hot vinegar mixture over the beans in the jars (pouring in the center to avoid contact with the glass), leaving about 1/2 inch of space at the top. Gently bang the jars a bit to settle the contents and release the bubbles and add more liquid if needed. Clean the tops of the jars and top with lids, tightening the rings on.Put the jars in a hot water bath, bring to 180 - 185 degrees F, and pasteurize the beans by keeping them at 180 - 185 for 30 minutes. Turn off the heat in the bath and let the jars sit in the hot water for 10 minutes longer. Remove the jars from the bath and let them sit until they seal. Keep the rings on for 24 hours, then remove the rings before storing. If any of the jars don't seal, keep that jar in the fridge and enjoy your hot dilly pickles.

 

Step by step:

1. Clean and sterilize 4 pint jars, lids and rings. Pack the garlic, peppers, green beans & dill heads into the 4 jars as tightly as you can.In a large saucepan, bring the vinegar, water and salt to a boil. Carefully pour the hot vinegar mixture over the beans in the jars (pouring in the center to avoid contact with the glass), leaving about 1/2 inch of space at the top. Gently bang the jars a bit to settle the contents and release the bubbles and add more liquid if needed. Clean the tops of the jars and top with lids, tightening the rings on.

2. Put the jars in a hot water bath, bring to 180 - 185 degrees F, and pasteurize the beans by keeping them at 180 - 185 for 30 minutes. Turn off the heat in the bath and let the jars sit in the hot water for 10 minutes longer.

3. Remove the jars from the bath and let them sit until they seal. Keep the rings on for 24 hours, then remove the rings before storing. If any of the jars don't seal, keep that jar in the fridge and enjoy your hot dilly pickles.

Nutrition Information:

covered percent of daily need