- Rinse and trim the beans.
- ln a large pot, place the canning rack at the bottom and heat enough water to fully submerge the Mason jars. Let the jars warm up in the hot water.
- ln a small saucepan, heat 1.5 liters (6 cups) of white vinegar (5% acetic acid), 500 ml (2 cups) of water, and 125 ml(½ cup) of pickling sait.
- Once the Mason jars are warm, carefully remove them using a jar lifter. ln each jar, add the dill seeds, garlic clove, and either the chili flakes or the fresh hot pepper.
- Pack the jars tightly with as many beans as possible. Pour the hot brine into each jar, leaving ½ inch (1.25 cm) of headspace.
Use a non-metallic spatula to remove any air bubbles between the beans, and wipe the rims if any brine has spilled.
Place the lids on and tighten the rings fingertip-tight - firm, but not forced.
- Process the jars for 10 minutes in a boiling water bath or steam canner. This step is essential to kill harmful microorganisms.
Once the processing time is over, carefully remove the jars and place them on a clean towel. As they cool, you should hear a "pop" - the sound of the vacuum seal forming.
SUBSTITUTION
Without changing the amounts of salt or vinegar, you can substitute the beans with carrots, cauliflower, or a mix of the three vegetables. As for seasonings, feel free to get creative! If you're not a fan of dill, you can replace it with a pickling spice blend of your choice.