Add some zing to your favourite cocktail or appetizer plate by using these spicy beans as garnish.
WHAT YOU'LL NEED
- 2 kg green beans
- 3 cups water
- 6 tsp crushed red pepper or 6-18 hot chili peppers
- 6 large cloves garlic, halved
- 3 cups white vinegar
- 3 Tbsp pickling salt
- 3 tsp dill seed
Can preparation process
Place six clean 500 ml mason jars on the rack in a boiling water canner. Cover the jars with water and heat to a simmer. Heat sealing discs in hot, not boiling, water. Keep jars and sealing discs hot until ready to use.
Ingredients preparation process
Wash and trim beans. In a large saucepan, combine vinegar, water and pickling salt. Bring to a boil. Add beans and return to a boil. Remove from heat.
Place 1 tsp crushed red pepper or 1 to 3 fresh hot chili peppers, 1/2 tsp dill seed and 2 garlic halves in a hot jar. Pack beans, leaving 2cm of headroom at the top. Add the hot liquid to cover vegetables to within 1 cm of the top. Using a spatula, remove air bubbles and adjust headspace, if required, by adding more beans and hot liquid. Wipe the jar rim clean to remove any food residue. Place lids and bands on jars and screw tight until resistance is met. Do not over tighten. Return the filled jar to the rack in canner and repeat for remaining jars.
Cover the jars with 2.5 cm of water. Cover canner and bring water to full rolling boil before starting to count processing time. Boil filled jars for 10 minutes.
Remove canner lid, wait 5 minutes, then remove jars without tilting and place them on a protected work surface. Cool undisturbed for 24 hours. Do not retighten screw bands.
After cooling check jar seals by pressing the top of each seal. If they do not bounce back it means the seals have taken. Remove screw bands and wipe and dry bands and jars. Store screw bands separately or replace loosely on jars. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.