Spicy Pickled Green Beans

• Vegan
• Gluten free
• Paleo

• Produce

  • 4 cloves Garlic
  • 1 lb Green beans, fresh
  • 4 Red chile peppers, dried

• Condiments

  • 2 tsp Maple syrup

• Baking & Spices

  • 1/2 tsp Dill seed, dried
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 1/2 cups White vinegar

• Liquids

  • 1 cups Water

Found on veganinthefreezer.com

Description

Directions

• Wash two pint canning jars and their lids in very hot, soapy water. Rinse well.
• Drop two garlic cloves and 1/4 teaspoon dill seed into the bottom of each jar.
• Snap the tips off of the green beans and place to green beans, lengthwise, into the jar so that you can keep the beans in a longer length. Keep the tops of the beans down to about where the shoulder of the jar. You will want to cover them with the liquid and still leave a little space at the top.
• Slip two chili peppers down in between the green beans in each jar.
• In a large pan bring the vinegar and water to a boil. Add the salt and maple syrup and cook another minute.
• Pour the hot liquid over the green beans to just cover. Leave a little space at the top of the jar. Wipe the rims and screw on the lids and rims.
• Set aside to cool. The lids will pop down making a nice seal as the liquid cools.
• Place in the refrigerator and let pickle for 2 days.
• Serve or store for up to 2 weeks in the refrigerator.