I don't can the pickles, because I find that doing the traditional water bath canning method affects the texture of the pickled items (either cukes or beans). Also, we eat these fast! Instead you can make "refrigerator" pickles After you jar them, you let them sit in the fridge for 3-4 days, and then crack them open. They stay good in the fridge for 3-4 weeks. And we eat them in about a week, so there is no need to worry. I"m sure you'll eat them just as quickly.
I got a mix of green beans and yellow wax beans. You can really use anything.
Wash and dry the beans. Then cut off the ends. For jars, the store I went to only had 1/2 pint mason jars, so I used them. Because they are small I had to cut most beans in half. You can use any size jar for these.
I wash and dry the jars first. I don't know if this is necessary but I like to do it.
Then I make the "pickling liquid":
- 2 1/2 cups white vinegar (with 5% acidity)
- 2 1/2 cups water
- 1/4 cup salt
*Mix in a pot and bring to a boil.
While that is boiling I put in my flavorings. I call these means beans because they are spicy. But you can do whatever flavor combos you want. I'm not a huge spicy fan, but these have a nice heat. If you like a bit of heat, but not burning, this amount should work for you.
In each jar I put...
- 1/4- 1/2 tsp Cayenne
- 1 tsp dried dill or 1 sprig fresh dill
- 1 clove garlic
Then wipe the jars and edges, put on the lid, and screw on the jar band. Let them sit on your counter until they are at room temp, and then place them in the fridge. After 3-4 days, crack them open!
AND when you are done with the beans, keep that brine. It is SO good for Bloody Mary's, dressings, and lots more!