Dilled Green Beans

These pickled green beans are the kind of thing you put up in summer and thank yourself for all winter long.

Small whole beans get blanched, packed upright into jars with garlic, red pepper flakes, dill seed, and a tiny bit of alum for that signature crunch, then sealed with a hot vinegar brine.

Seven pints means you’ll have plenty to stock the pantry and still have jars left to hand out as gifts.

Kitchen Tips

• The alum is the secret to keeping these beans snappy; just a pea-sized piece per jar is all you need
• Pack the beans standing up tight in the jars so they look beautiful and stay submerged in the brine
• Use small, young green beans for the best crunch; thick, mature beans tend to get soft during canning
• Wait at least 2 weeks before cracking a jar open so the dill and garlic flavors fully infuse