I was gifted a couple jars of spicy pickled green beans and asparagus this past summer and couldn’t get enough of them. When I received mixed hot peppers in my weekly CSA Box along with some green beans I figured that I was meant to try my hand at it.
4 tablespoons Dill Pickling Spice
2 pounds green beans and/or asparagus
6-8 hot peppers (Serrano, Thai, Habanero, cherry, etc.), halved and seeded.
fresh dill sprigs
4 cloves of garlic, peeled
2 cups white vinegar
4 cups water
2 tablespoons salt
Trim green beans or asparagus to fit in your jar or refrigerator container with an airtight seal.
Arrange the green beans or asparagus in the jars with the hot peppers and dill sprigs.
In a pot combine Dill Pickling Spice, vinegar, water, salt and garlic and bring to a boil. When I made this recipe I did not boil the garlic prior to adding the brine to the jars and my garlic turned a slightly blue color. A little bit of research taught me that I need to boil the garlic first in order for it to keep its color. Learn from my mistakes and ignore the pictures for that part.
Remove the brine from the stove and pour the mixture over the jars, filling them to the top.
Let sit for an hour to cool then cover and refrigerate. These will keep in the refrigerator for up to 1 month.