Preparation time: 15 min.
Cooking time: 10min
Standing time: 15 min.
Ingredients (10 people):
- 1.5 kg whole green beans (±3.3 lb)
- 5 g red hot chili pepper* (±0.2 oz)
- 5 g green hot chili pepper* (±0.2 oz)
- 20 ml ground cayenne pepper (±4 tsp)
- 4 garlic cloves (peeled)
- 30 ml whole dill seed** (±2 tbsp)
- 1 l water (±4¼ cups)
- 1 l white vinegar (7% acid) (±4¼ cups)
- 100 g coarse sea salt (±½ cup)
Wash green beans, trim ends and cut into 10 cm / ±4 in. pieces.
Slice both chili peppers into small rings (do not remove seeds*).
Place sliced chili peppers, cayenne pepper, garlic and dill seed in the Universal Pickling Jar.
Tightly pack green beans into jar. Do not fill above bottle neck.
To make brine, boil water and vinegar on high heat for approx. 5-8 min., then add salt; stir until dissolved.
Allow brine to cool for 5 min., then pour over green beans. Fill jar with liquid until it reaches bottle neck.
Allow to stand for 10 min. to allow liquid to settle in between ingredients, adding more liquid if needed until it reaches bottle neck, then close with Pickling Cover.
Store jar upright for up to 6 months in a cool, dark location. Contents will be ready to consume in 2-3 weeks.
After opening, store vertically in refrigerator and use within 20 days.
*To reduce spice level remove seeds from chili peppers.
**Can substitute with 30 g / ±¾ cup fresh dill.