Spicy Pickled Beans

These beans are great in a Ceasar drink or straight up as a side in the Fall/Winter.  We serve them along side of chicken or pork.  They're crispy, crunchy, and spicy.  The recipe below is from Canadian Living (www.canadianliving.com); but I've adapted it.  I did not put in the dill, or mustard seed and reduced the amount of garlic.  I also included some finely chopped red pepper, for colour.

Ingredients:

• 1 lb green beans (454 g)
• 1 lb yellow wax beans (454 g)
• 4 small hot red peppers
• 4 heads fresh dill (I didn't use dill)
• 4 cloves garlic
• 4 tsp mustard seeds (I didn't use the mustard seeds)
• 2-1/2 cups water 2-1/2 
• 2-1/2 cups white vinegar
• 2 tbsp pickling salt

Preparation:

Cut green and yellow beans to 3-1/2-inch (9 cm) lengths, discarding stem end. Cut slit lengthwise in hot peppers. Set aside.

Into each of four 2-cup (500 mL) canning jars, pack 1 head dill, 1 clove garlic, 1 tsp (5 mL) mustard seeds and 1 hot red pepper. Tightly pack in beans, cut side up. 

In saucepan, bring water, vinegar and salt to boil; reduce heat and simmer for 3 minutes. Pour into each jar, leaving 1/2-inch (1 cm) headspace.

Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Note:  Follow the standard canning process (i.e. sterilize jars and lids before adding ingredients).