By Chef Dawn Broeder
·3 pounds (1.4 kg) green beans
2 1/2 cups (20 ounces) white vinegar
2 1/2 cups (20 ounces) water
4 tablespoons pickling salt
¼ tsp allum (optional, helps keep crunch)
5 medium cloves garlic
Pepper of your choice (jalapeño, serrano, etc)
5 teaspoons (10g) dill seed (not dill weed)
5 teaspoons (10g) red chile flakes
1 teaspoon Chef Dawn’s Spicy Bloody Mary Mix
Chef Dawn's Instructions:
1. Prepare a boiling water bath and 5 regular mouth pint jars. Place lids in a small saucepan over very low heat to simmer while you prepare the pickles.
2. Wash and trim beans so that they fit in jar. If you have particularly long beans, cut them in half. Combine vinegar, water and salt in a medium saucepan and bring to a boil. While the pickling liquid heats, pack the beans into the jars, leaving 1/2 inch for headspace. To each jar, add 1 clove of garlic, 1 teaspoon dill seeds, a pepper of choice, 1 teaspoon bloody mary mix, and 1 teaspoon red chile flakes.
3. Slowly pour the hot brine over the beans, leaving 1/2 inch for headspace. Sprinkle in the allum, if using. After all the jars are full, use a wooden chopstick to work the air bubbles out of the jars. Check the headspace again and add more brine if necessary.
4. Wipe the rims, apply lids and rings and process in a hot water bath for 10 minutes. Better if dill beans can sit in brine for at least one week, although they are ready to eat after one hour. Refrigerate once jar is opened.
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