There is nothing like waking up your appetite with the fresh, crisp taste of a spicy pickled green bean.
You must begin with freshly picked beans, usually available in late August and early September at your local farmer's market.
You will also need apple cider vinegar, white vinegar, mustard seed, dill seed, hot pepper flakes and garlic cloves.
For 12 pint jars (tall, thin shape):
5 lb. green beans (trim to jar length)
5 cups cider vinegar
5 cups white vinegar
10 cups water
3/4 cup kosher salt
hot pepper flakes (or small dried chilis)
12 cloves garlic
Sterilize jars and lids in large pot of boiling water with a rack at the bottom for five minutes, then place jars in a warm oven(100-180 degrees) to dry. Dry the lids with a clean towel, and set aside.
Meanwhile, in another pot, bring vinegars, water and salt to a boil.
Rinse and trim beans, then carefully fit about twenty beans in each jar. Add 1/4 tsp. dill seed, 1/4 tsp. mustard seed, 1/4 tsp. chili flakes (or one chili), and one garlic clove to each jar.
Next, carefully pour the vinegar mixture into each jar, filling it up to 1/2 inch from the top.
Place the lid on and screw on the ring loosely to hold it in place.
Now the full jars go back into boiling water for five more minutes.
Remove from waterbath and place on cooling racks with space in between jars. They should begin to make a popping noise as they seal. If any of the lids have not inverted (meaning you can press down on the middle with your finger and it will move), simply place back into a boiling pot of water for 3-5 more minutes.
Your beans will be fully pickled and ready to enjoy in a week or two!
Make enough to last all winter. These are addictive.