Photo: Iain Bagwell; Styling: Robyn Valaryk
YieldsMakes 6 pts. (serving size: 1/2 cup)
AuthorAmy Machnak

These zingy pickles take only about an hour to prepare, but provide many months' worth of snacking. Serve them alongside burgers, add to Bloody Marys, or just eat them straight from the jar.

How to Make It

Step 1
1

Gather canning equipment and heat water in a canner as directed at sunset.com/canningsteps

Step 2
2

Heat vinegar, 3 1/2 cups water, the salt, and sugar together in a medium pot until boiling. Put a ginger slice, garlic clove, and chile in each of 6 pint-size canning jars. Pack jars with green beans.

Step 3
3

Pour hot liquid over beans, leaving a 1/2-in. headspace at the top. Put lids on top and screw on rings firmly--but don't force.

Step 4
4

Process jars 10 minutes. Check that jars are sealed (see sunset.com/canningsteps) and store in a cool, dark place up to 2 years, or chill any that didn't seal; they'll keep up to 1 month.

Ingredients

 4 3/4 cups distilled white vinegar
 1/2 cup kosher salt
 2 tablespoons sugar
 6 slices peeled fresh ginger
 6 garlic cloves
 6 small dried hot chiles
  About 3 lbs. green beans, stem ends trimmed and very long beans cut in half

Directions

Step 1
1

Gather canning equipment and heat water in a canner as directed at sunset.com/canningsteps

Step 2
2

Heat vinegar, 3 1/2 cups water, the salt, and sugar together in a medium pot until boiling. Put a ginger slice, garlic clove, and chile in each of 6 pint-size canning jars. Pack jars with green beans.

Step 3
3

Pour hot liquid over beans, leaving a 1/2-in. headspace at the top. Put lids on top and screw on rings firmly--but don't force.

Step 4
4

Process jars 10 minutes. Check that jars are sealed (see sunset.com/canningsteps) and store in a cool, dark place up to 2 years, or chill any that didn't seal; they'll keep up to 1 month.

Ginger and Chile Pickled Green Beans