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“Is your garden being generous with green beans? Make these to enjoy the summer during the winter months, I used the tricolor bush beans as you see in the photo the purple ones turn green after cooking.”
READY IN:
45mins
SERVES:
10-12
YIELD:
2 24 ounce mason jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut beans to size you enjoy or keep whole.
  2. Cook beans in salted boiling water for 3 minutes add onion and cook 2 more minutes.
  3. Bring to a boil the water, vinegar, salt, sugar, dill and pepper flakes.
  4. Drain and pack well into sterilized jars I used 2-24 ounce jars.
  5. Leaving 1/2 inch headspace.
  6. Add 1/4 teaspoon pickle crisp in each jar.
  7. Pour the boiling vinegar mixture over beans leaving 1/2 inch headspace.
  8. wipe rims and place lids.
  9. Process in water bath 5 minutes, timing after water comes back to a boil.
  10. Remove from bath and leave sit over night in a draft free spot. Check lids. If not sealed refrigerated.
  11. Give two weeks for flavors to blend.

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