Dilly Beans
MAKE THIS WITH: OXO Dual-Spout Stainless-Steel Ladle
Ingredients:
3 cups distilled white vinegar (5% acidity)
3 cups water
6 tbsp. kosher salt
6 large, mature dill heads or 6 tbsp. dill seeds and 24 fresh dill sprigs
6 tsp. cayenne pepper
12 cloves garlic
4 lb. green beans (or enough to fill 6 one-pint jars)
Directions:
Sterilize 6 one-pint jars and lids, either by immersing in a boiling water bath for 15 minutes or by running the jars through a dishwasher cycle. In a non-reactive saucepan, combine vinegar, salt and water. Bring to a boil, stirring to dissolve salt.
Meanwhile, in each jar, place 1 dill head (or 1 tbsp. dill seeds and 4 dill sprigs), 1 tsp. cayenne (or 1 fresh chili pepper), and 2 garlic cloves. Use ½ tsp. cayenne for a less spicy result. Trim beans so they are ½ in shorter than height of the jars, then divide and pack the beans as tightly as possible in each jar. (Pro-tip: It may help to hold the jar horizontally and use a chopstick to compact the beans as you add more).
Ladle the hot brine into each of the jar, leaving about ½ inch of headspace. Wipe the rims clean and seal tightly with lids. Process the jars for 7 minutes in a boiling water bath. Remove the jars and let them stand undisturbed for 24 hours, then set them aside for an additional 2 weeks to let the flavors develop.
The sealed jars can be stored in a cool, dark place for up to 1 year. If any seals fail, store that jar in the refrigerator for up to a week.