- 4 cups white vinegar
- 4 cups water
- 4 lb green beans, trimmed to 4" long
- 8 bay leaves, divided
- 8 tsp dill seed, divided
- 4 tsp crushed red pepper flakes, divided
- 4 tsp mustard seeds, divided
- 8 Tbsp pickling salt, divided
- 4 tsp celery seed, divided
- 4 tsp fennel seed, divided
In a large saucepan over medium heat, add vinegar and water and bring to a simmer.
Pack beans upright into clean jars, leaving 1/2” headspace. In each jar add a bay leaf, 1 teaspoon dill seed, 1/2 teaspoon red pepper, 1/2 teaspoon mustard seed, 1 tablespoon pickling salt, 1/2 teaspoon celery seed, and 1/2 teaspoon fennel seed. Pour vinegar-water mixture evenly over each jar, leaving 1/2” headspace. Add vinegar if mixture runs out. Adjust headspace.
Wipe jar rims and put on lids.
Bring a large canning pot to a boil over high heat. Add jars and bring to a boil again. Once boiling, process jars for 20 min. Remove lid, turn off heat, and let sit, 5 minutes. Transfer jars to a kitchen towel and let sit untouched 12-24 hours. Remove screw bands and check for total seals. Put any that didn’t seal into refrigerator. Wipe jars down, label, date, and store in a cool dark place.