Ingredients
2 lb. wax or green beans
1 c. white vinegar
2 tsp. dill weed
2 Tbsp. pickling salt
1/4 tsp. cayenne
2 cloves crushed garlic
Method
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Feathery dill — pickles, gravlax, cream sauces, potato salad
Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pink pickled ginger — sushi palate cleanser, garnish, sandwich
Indian pickle spice — mango achar, lime pickle, mixed pickle
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Wash beans; drain. Trim ends. Cut beans to fit jars. Cover beans with boiling water; cook 3 minutes. Pack lengthwise into hot jars, leaving 1/2-inch headspace. In saucepan, combine vinegar, 3 cups water, pickling salt, dill weed, cayenne and garlic. Bring to boil. Cover beans with pickling liquid, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath pints and quarts 10 minutes.