I say “pickled beans” because I like to do them with both the blue lake and yellow wax beans, to create a color contrast in the jars. My uncle Ralph made pickled green beans with dill almost every summer and I would always look forward to devouring them. I recall that he used primarily dill and garlic, but I added the red Thai peppers to add a little kick and some extra color. You can eliminate them if you like.
2 lbs of fresh Underwood Blue Lakes/Yellow Wax (washed, topped and tailed – trim to 1/4 inch of the top of the jar)
4-8 garlic cloves, peeled and sliced
1 bunch of fresh dill, chopped
1 T black or rainbow peppercorns
3 cups of distilled white vinegar
1 1/2 cups of water
3 T sugar
1 1/2 T pickling, kosher or sea salt
4 Thai Chilies (optional)
In a medium-sized saucepan, bring vinegar, water sugar and salt to a boil. Stir and boil until salt is dissolved. Keep warm over low heat.
Sterilize 4 pint-sized canning jars, lids and rings by boiling in a large pot of boiling water. Leave the lids and rings in the water, but remove the jars and divide the garlic, chopped dill, peppercorns and Thai peppers evenly between the 4 jars. Pack tightly with green beans and move quickly so the jars stay warm.
Pour the vinegar mix over the green beans until it comes within a 1/4″ of the lip. Wipe down the rims, cover with a lid and lightly screw on the rings.
Process the jars in a hot water bath for 15 minutes (adjust for altitude). Turn the heat off and pull the jar rack up to the top and allow jars to rest there for 5 minutes (canning is exhausting!). Remove the jars to a clean, dry towel. Be sure none are touching. Allow to cool.
The jars will pop and seal as they cool. Any unsealed jars can be refrigerated and used promptly.
Makes 4 pints.