Spicy Dilly Beans

These add just the right amount of crunch to a salad or just eat them right out of the jar – a great addition to a classic charcuterie.

Approximate yield is 5 pint jars

3 pounds green beans, washed and stem end snipped off

2 1/2 cups white vinegar

1 1/2 cups water

4 tbsp. pickling salt

5 medium whole cloves of garlic, peeled

5 tsp. dill seed

5 tsp. red chile flakes

5 tsp. celery seed

Place the prepared beans into clean pint jars. To each jar add the one clove of garlic and the dill seed, chili flakes and celery seed. Prepare a brine by combining the vinegar, water and salt in a medium saucepan. Bring to a boil over medium high heat. Distribute the hot brine among the jars. Seal and refrigerate. The beans should be ready to eat in about one week.  They should keep several weeks in the refrigerator.

Note – I added small peppers (similar to pepperoncini) that my daughter had growing in her garden just for some added flavor. I also experimented by adding fresh dill as well. There is a margin for practicing with your own additions here. Enjoy!