Two Recipes for Spicy Pickled Green Beans

3 lbs Young green beans
4 long, thin Red chiles (fresh or dried)
4 large Garlic cloves
1 tbsp Peppercorns (white, black, green or a mixture)
1/4 cup loosely-packed fresh dill sprigs (or 4 tbsp dried dill weed)
2 1/2 cup Water
2 1/2 cup White wine vinegar
1/4 cup Salt


Trim and remove strings from the beans. Rinse well and set aside.

Sterilize jars and lids in boiling water. When jars are cool enough to handle, fill each upright with beans until they are snug. Insert chiles and garlic cloves (preferably around outside so they can be seen). Divide peppercorns and dill among jars.

Separately bring the water, vinegar and salt to a boil in a non-reactive sauce pan. Ladle the hot brine over the beans leaving about 1/2-inch head space.

Wipe jar edge clean and screw on sterilized lid and band according to manufacturers instructions.

Process in a boiling water bath for 12 minutes. Remove and allow to cool completely at room temperature away from drafts.

Check lids to make sure proper seal has been attained.

Store for at least one month before using to allow flavours to develop.

Recipe from bakespace.com



Recipe Two:
2 1/2 pounds fresh green beans
2 1/2 cups distilled white vinegar
2 cups water
1/4 cup salt
1 clove garlic, peeled
1 bunch fresh dill weed
3/4 teaspoon red pepper flakes (optional)
Directions

Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

Recipe from allrecipes.com