Ultimate Kick: Spicy Pickled Bean Bliss

1. Inspect three pint-sized jars for cracks and rings for rust, discarding any defective ones. Place jars onto a rack and submerge in a large pot of water. Cover and bring to a rolling boil, then reduce the heat to low to keep jars warm until ready to fill.

2. Meanwhile, combine vinegar, water, and pickling salt in a saucepan and bring to a boil.

3. Remove one empty jar from the canning pot. Place 2 garlic cloves, 1 teaspoon dill seed, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon cayenne pepper into the jar, then pack with green beans, filling to within 1/2 inch of the top. Slowly pour hot brine over beans, again leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of the jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from the top. Repeat to fill remaining two jars.

4. Wipe the jar rims, then apply the lids and bands (not too tightly), and return the jars to the canning pot. Cover the pot and return the water to a rolling boil. Process for 10 minutes. Turn off the heat, remove the pot lid, and let the jars stand in the cooling water for 5 minutes to help ensure a good vacuum seal.

5. Move the jars to a folded kitchen towel or wooden cutting board to cool completely before checking the seals.

Tips

If any jars are unsealed after Step 6, they should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable for at least one year.

Labeling and Storage: Use a permanent marker to label cooled jars with the contents and date. I use neatly cut lengths of blue painter’s tape because it gives me more room to write and peels off cleanly when the jar is empty. In a pinch, a quick notation on the lid will do. It’s tempting to keep the jars out where you can see them, but prolonged exposure to sunlight will prematurely age your preserves, so store them somewhere cool and dark. A dry basement is ideal, but the back of your coat closet or in a box under your bed is also perfectly fine. Avoid uninsulated spaces, as extremes in temperature can be hard on your finished jars.

Editor’s Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount consumed will vary.