Dilly Beans

By Leite's Culinaria

Ingredients

3 1/2 cups distilled white vinegar (5% acidity)
3 1/2 cups water
1/2 cup granulated sugar
1/4 cup Diamond Crystal brand kosher salt
3 tablespoons diced sweet onion (1/8 inch 3 mm)
6 fresh bay leaves
1 tablespoon crushed red pepper flakes
1 1/4 teaspoons ground turmeric
1 teaspoon celery seeds
2 tablespoons dill seeds
1 1/2 teaspoons yellow mustard seeds
9 black peppercorns
3 garlic cloves (peeled)
9 large fresh dill sprigs
3 pounds fresh beans

Prep Time60mins
Cook Time15mins
Servings18

Instructions

In a large, nonreactive saucepan over high heat, combine the vinegar, water, sugar, salt, onion, bay leaves, red pepper flakes, turmeric, and celery seeds and bring to a boil, stirring to dissolve the sugar and salt. Turn off the heat.

Into each sterilized jar, put 2 teaspoons of the dill seeds, 1/2 teaspoon of the mustard seeds, 3 peppercorns, 1 garlic clove, and 3 dill sprigs. Fill the jars with the beans, standing them up vertically, and ladle over the hot pickling liquid, leaving a 1/2-inch (12-mm) headspace. Wipe the rims and threads clean. Place the lids and rings on the jars and finger-tighten the rings.

Process the jars in a boiling-water bath for 13 minutes, adjusting for altitude if necessary. It's important that the jars seal properly and a vacuum forms. If any jars didn't seal, you must store them in the refrigerator. TESTER TIP: Remove the bands from your jars before storing to prevent rust or mold from forming under the bands.

Allow the beans to cure for 1 week before eating. Properly sealed, the beans will keep in a cool, dark place for up to 6 months. Refrigerate after opening.