Categories: Pickles- Relish- Chow Chow
Ingredients
- Ice
- 4 Tbsp. canning salt, divided use
- 4 lbs. green beans, timed and cut into 4-inch lengths
- 2 cups chopped fresh dill (about 2 clam-shell packages)
- 3 cups distilled white vinegar
- 3 cups water
- 6 Tbsp. sugar
- 1 Tbsp. black peppercorns
- 6 loves garlic, peeled and quartered
Directions
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Fill a large bowl with ice and water; set aside. Lie a rimmed baking tray with a clean kitchen towel.
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Bring 6 quarts of water and 1 Tbsp. of the canning salt to a boil in a Dutch oven over high heat. Add the beans ad cook 1 minute. Immediately transfer beans to the ice water and cool for 2 minutes. Strain; discard ice.
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Spread beans on towel-lined baking tray. Pat beans dry with paper towels; set aside.
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Bundle dill in cheesecloth and secure with kitchen twine. In a large saucepan. bring dill sachet, vinegar, sugar, peppercorns and remaining 3 Tbsp. of canning salt to a boil over medium-high heat. Cover, remove from heat, and let step for 15 minutes. Discard sachet.
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Distribute the garlic, evenly among 4 (1-pint ) sterilized canning jars, then pack tightly with beans.
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Return brine to a brief boil. Using a funnel and ladle, fill jars with brine to cover the beans, being careful to distribute peppercorns evenly among the jars. Slide a wooden skewer along the inside of each jar, pressing the beans slightly to remove air bubbles. Add more brine, if necessary. Let jars cool to room temperature, cover with lids and refrigerate for 1 week before serving. beans will keep refrigerated for about 3 months. The flavor will continue to develop.
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makes 4 pints