Pickled Green Beans

1. 1

   Rinse green beans and break off stem ends.

2. 2

   Put them into a pint jar, standing them up and squeezing as many into the jar as you can.

3. 3

   There should be 1/2 inch of head space in the jar, so you may have to trim down some of the beans.

4. 4

   Once youve cut them down to fit, take them out of the jar and sterilize the jar in a boiling water bath for 5 to 10 minutes.

5. 5

   Using a jar grip, carefully remove the jar from the water and tip out all water.

6. 6

   Place coriander seeds, mustard seeds, peppercorns and bay leaf in jar and fill with beans, standing them up in the jar.

7. 7

   Push dill sprigs down into the jar.

8. 8

   In a small saucepan, combine the vinegars, water, sugar, salt and garlic and bring to a boil.

9. 9

   Reduce heat slightly and simmer 2 minutes.

10. 10

    Pour into jar with green beans.

11. 11

    The beans should be covered but there should still be 1/4 to 1/2 inch head space.

12. 12

    Push garlic down into the jar.

13. 13

    Seal jar and allow to cool, then refrigerate for up to 2 months.

14. 14

    For best results wait 2 days before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.