An old family classic! Feel free to kick up the flavor by adding a few pinches of crushed red pepper or chili powder to the brine.
about 6 pint jars (16 oz)
3 lbs green and/or yellow wax beans, trimmed and cut into jar-length pieces (about 4 inches)
3 3/4 cups vinegar
3 3/4 cups water
1/3 cup Ball® Salt for Pickling and Preserving
6 cloves garlic, crushed or thinly sliced
6 springs of dill
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
NEXT, TIME TO COOK!
Combine vinegar, water and salt in a large saucepan and bring to a boil over high heat, stirring to dissolve salt.
NEXT, LET'S CAN IT!
Place 1 clove crushed garlic and 1 dill sprig into a hot jar. Pack beans cut side up leaving a ½ inch headspace.
Ladle hot brine into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.